• ¼ cup minced red onion
  • 8 oz whole mushrooms quartered
  • 2 cups cubed cooked sweet potato
  • 1 - 16oz package gnocchi (can use gluten free)
  • ½ tsp crushed rosemary leaves or to taste
  • Pepper to taste
  • Garlic salt to taste
  • *Canned jellied cranberry sauce.


Boil the gnocchi in water for 3 minutes then strain and set aside.  

In a pan over medium high heat, saute the onion and mushrooms with a little water until they begin to brown, about 8 minutes.  Then add the sweet potato and allow it to brown, mixing every minute or two for about 5 minutes (You may add a light spray of cooking oil to help the sweet potato not stick to your pan). Then add the gnocchi and you may need to add a light spray of oil to keep the gnocchi from sticking to the pan. Allow it to brown, about 3 minutes.  

Finally, season with garlic salt, pepper, and rosemary, adjust any seasonings to taste. Serve with cranberry jelly sauce and enjoy!


Makes 4 Servings.

Check out this recipe on my Youtube Channel: Easy Thanksgiving Mains

1 Comment

  1. susan roberts on November 22, 2020 at 5:51 pm

    This was a bit of an internet fail. The sweet potatoes just went all mush like and covered the gnocchi. It didn’t look pretty but it tasted good. Use fresh Rosemary.

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