Mushroom Gnocchi
A rich, comforting Italian dish featuring soft, pillowy gnocchi tossed in a savory, umami-packed mushroom sauce. Perfect for a cozy dinner or a special occasion.
Equipment
- Potato Ricer
- Mixing Bowls
- Large Skillet
- Slotted Spoon
- Wooden Spoon
Ingredients
Gnocchi Dough
- 2 large Russet potatoes baked and riced
- 1 1/4 cups all-purpose flour
- 1 egg yolk
- 1/2 tsp salt
Mushroom Sauce
- 2 tbsp butter
- 2 cloves garlic minced
- 1 shallot finely chopped
- 2 cups mushrooms sliced (cremini, shiitake, or mixed)
- 1/4 cup dry white wine
- 1/2 cup heavy cream or vegetable broth for a lighter version
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup Parmesan cheese grated
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Bake the potatoes for 45-50 minutes until fork-tender.
- Once baked, peel and pass the potatoes through a potato ricer while still warm.
- On a floured surface, form a well with the potatoes and add egg yolk and salt.
- Gently incorporate the flour, mixing just until the dough comes together. Do not overwork.
- Divide the dough into sections and roll each into a ¾-inch thick rope.
- Cut into 1-inch pieces and roll over a fork to create ridges.
- Bring a large pot of salted water to a boil. Drop in the gnocchi and cook until they float (2-3 minutes).
- In a large skillet, melt butter and sauté garlic and shallots until fragrant.
- Add the mushrooms and cook until golden brown.
- Deglaze with white wine and let it reduce for 2 minutes.
- Pour in heavy cream (or broth) and season with salt and pepper.
- Add the cooked gnocchi to the pan, tossing gently to coat in the sauce.
- Stir in grated Parmesan and garnish with parsley before serving.
Notes
For a vegan version, substitute the butter with olive oil, use dairy-free cream, and replace Parmesan with nutritional yeast.