Chow Town

Renee Kelly shares recipe for sweet potato gnocchi with sautéed mushrooms

Chef Renee Kelly buys pink oyster mushrooms from Trammell Treasures Mushroom Farm in Warrensburg, Mo.
Chef Renee Kelly buys pink oyster mushrooms from Trammell Treasures Mushroom Farm in Warrensburg, Mo. The Kansas City Star

Today’s food section features a cover story on Trammell Treasures mushroom farm in Warrensburg, Mo, which sprouts specialty mushrooms such as oysters, shiitakes and lion’s mane.

Last month, Trammell Treasures started selling oyster mushrooms at the Deer Creek Hen House in Overland Park (you can also find them at City Market and the Overland Park Farmers Market).

Oyster mushrooms have a velvety texture and rich flavor that appeals to people who think they hate mushrooms, says chef and Chow Town contributor Renee Kelly, a fan of Trammell Treasures mushrooms.

Kelly uses the farm’s oyster mushrooms to make several dishes at her Shawnee restaurant, Renee Kelly’s Harvest. Among them is this ideal-for-autumn recipe for sweet potato gnocchi and sauteed mushrooms.

The chef says you can swap in other ingredients — squash, sweet onions, garlic — to make it your own.

Want more oyster mushrooms? The full story has recipes for cream of mushroom soup and pizza topped with spinach, mushrooms, red onions and goat cheese.

Sweet Potato Gnocchi with Sautéed Mushrooms

Serves 4-6

3 medium sweet potatoes

½ cup Parmesan cheese, grated

1 tablespoon olive oil

1 cup small oyster mushrooms, diced

2/3 cup all-purpose flour

2 eggs

1 teaspoon sea salt

½ teaspoon pepper

4 tablespoons ghee, coconut oil or olive oil

2 cups oyster mushrooms, stems removed and thinly sliced

1/4 cup Marsala wine (Note: wine can be substituted with vinegar or 3 tablespoons lemon juice)

1 tablespoon parsley, chopped

½ cup cheese such as Pecorino or ricotta salata

Heat oven to 350 degrees.

Wash the potatoes and prick skins with a fork. Bake in preheated oven until soft, about 1 hour. Let cool slightly and remove the skins. For smooth texture, pass the potatoes through a food mill into a mixing bowl.

Toss mushrooms in 1 tablespoon of olive oil, then bake for 20 minutes.

In a bowl, add the Parmesan cheese, dried mushrooms, flour and eggs. Using the paddle attachment, mix on low speed until incorporated. Knead the mixture on a lightly floured surface until a relatively smooth dough forms. Divide the dough into 4 pieces.

Roll each ball of dough into long rope-like pieces about 1 inch in diameter. Cut each rope into 2-inch pieces.

Bring a pot of salted water to a boil. In four batches, drop the gnocchi in the water and simmer until they float to the top, about 4 minutes. Remove with a slotted spoon and repeat.

Heat a sauté pan and add the coconut oil (or ghee, or olive oil). Saute the sliced oyster mushrooms on medium heat for 4-5 minutes. Add the gnocchi to the pan as well as the Marsala and parsley. Cook for an additional 5 minutes, then season with salt and pepper. Add cheese and serve.

Contact enterprise reporter Sarah Gish via email at or tweet @sarah_gish.