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Potato Gnocchi with Mushrooms

Home-made potato gnocchi with fresh mushrooms is an easy and healthy way to enjoy a hand-made meal

  • ( Scored 5 on 1 reviews )

Anna Bubbi:

I absolutely love mushrooms, and I would have never thought of pairing them with gnocchi, but it actually makes total sense, and the result is amazing...

read all reviews...

Another amazing Italian gnocchi recipe awaits you as you prepare this potato-based gnocchi dish with a lovely fresh mushroom sauce. The glorious part about this classic gnocchi recipe is that while the mushrooms listed in the ingredients are what we recommend, you can actually incorporate whatever mushrooms you happen to have handy.

The potato gnocchi at the base of our classic Italian recipe is forgiving and flexible, just the thing for a quick weeknight or weekend meal. Enjoy the woodsy flavors of sautéed mushrooms paired with silky smooth potato gnocchi in our classic Italian potato gnocchi recipe - if you've already tried your hand at our other potato gnocchi recipes, and you're already a fan, we guarantee a lovely success story with this most marvelous of classic Italian gnocchi recipes.

And the best part? It comes together in a few easy steps, making dinner or lunch a mushroom and potato-based breeze for busy days! Get ready for a new Italian potato gnocchi recipe - we think you're going to love sharing this around your dinner table!

Be sure to check out the other Potato Gnocchi recipes in the Mamablip recipe index - so much to choose from. If you're curious about how Pasta and other first course dishes feature in classic Italian cooking, be sure to check out the Italian Pasta article in the Mamablip blog section for lots of interesting tidbits and information.

Be sure to register for Mamablip's Newsletter below for lots of new recipes, wine news, and travel ideas to get your inspiration up and moving!

Ingredients

for 2 servings

Risotto with Dried Porcini Mushrooms Ingredients

  • Carnaroli Rice (for Risotto) 200 grams
  • Yellow Onion 1
  • Celery (Stalk) 1 cup
  • Carrot 1
  • Dried Porcini Mushrooms 25 grams
  • Parsley (Stem) 0.5 cup
  • Garlic Cloves 1 cup
  • Parmesan cheese (Grated) 30 grams
  • Extra-virgin olive oil 3 table-spoon
  • Butter 15 grams
  • Salt 1 pinch
  • White wine 0.5 cup

Mushrooms Sauce Ingredients

  • Porcini mushrooms 130 grams
  • Garlic Cloves 1
  • Extra-virgin olive oil 1 table-spoon
  • Butter 1 table-spoon
  • Thyme (Stalk) 1

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Preparation

for 2 servings

Step

1

Of 4

Prepare the Gnocchi Dough

Wash the potatoes well, and leave the skin on.  Place cleaned potatoes into a large pot of salted water, and proceed to boil over high heat.  
We recommend using starchy white potatoes in the preparation of gnocchi (to bind the pasta better).  
When potatoes are softened, drain and peel while still warm.  Using potato smasher, smash potatoes relatively finely.  
Place onto well-floured kitchen surface.  Add a pinch of salt and the flour.  Proceed to combine well, until you have a compact dough that is still soft.  
Add the egg, and continue to blend and combine ingredients until you have a dough without lumps, and that is nicely compact.  
 

Step

2

Of 4

Make the Gnocchi

Roll dough out (using hands) into several logs, and proceed to cut with a kitchen knife into 1"pieces.  
As you remove the gnocchi from your surface, place onto well-floured plate or tray.  
Once you've cut all the logs into smaller pieces, gently indent fork tines onto each piece for the characteristic gnocchi tops.  
Press down very gently.

Step

3

Of 4

Make the Mushroom Sauce

Smash the clove of garlic, and allow to turn golden brown in a sauté' pan with heated olive oil, this should proceed for about 3-4 minutes.  
Add mushrooms, salt to taste and allow to cook 10 minutes over medium heat.  
After 5 minutes of cooking time, add the fresh thyme and allow to cook one more minute.

Step

4

Of 4

Cook Gnocchi and Finish Dish

To cook the gnocchi, place pasta into boiling salted water and allow to boil over medium-high heat until the gnocchi float to the surface.  
When gnocchi have been drained (be sure to reserve a little of the cooking water), blend with mushrooms, with a 1/2 ladleful of reserved cooking liquid and 1 tbs butter.  
Blend well, serve hot.

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Reviews

A

Anna Bubbi Thursday 4th of March 2021

Mushrooms and Gnocchi!

I absolutely love mushrooms, and I would have never thought of pairing them with gnocchi, but it actually makes total sense, and the result is amazing!

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