World of Gnocchi

· recipe ·

Potato Gnocchi with Creamy Mushroom Sauce

White button mushrooms are mild when raw, but browning gives them a deeper, almost meaty flavor that stands up to cream.

Potato Gnocchi with Creamy Mushroom Sauce

Time and servings

Prep
40 min
Cook
75 min
Total
115 min
Servings
4

Nutrition per serving

Calories
about 490
Protein
16 g
Fat
22 g
Carbs
61 g
  1. Potatoes simmering on the left and baking on the right

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. White button mushrooms being sliced

    Prepare the mushrooms

    While the potatoes cook, wipe and slice the mushrooms. Thinly slice the garlic and grate the Parmesan.

  3. Warm potatoes passing through a potato ricer

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  4. Soft potato dough being mixed in a bowl

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  5. Pale yellow potato dough rolled into ropes and cut into pieces

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  6. Patterned gnocchi board beside beautifully ridged gnocchi

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

    Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →
  7. White button mushrooms browning in a stainless skillet

    Brown the mushrooms

    Melt the butter in a skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until their liquid evaporates and the edges brown.

  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    Once the mushrooms have browned, start heating 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt. Finish the cream sauce while the water comes to a boil.

  9. Browned mushrooms in gently simmering garlic cream in the same skillet

    Add the garlic and cream

    Lower the heat and stir in the sliced garlic for 30 seconds. Pour in the light cream, add the black pepper, and simmer gently until slightly thickened. Take the skillet off the heat.

  10. Ridged gnocchi being lifted from cooking water

    Cook the gnocchi

    Once the water boils, lower in the gnocchi and stir once. Lift them with a slotted spoon as they float and transfer them directly to the sauce.

  11. Potato Gnocchi with Creamy Mushroom Sauce

    Finish with Parmesan

    Warm the gnocchi in the sauce over low heat for 1 minute. Take the skillet off the heat and stir in the Parmesan. If the sauce is too thick, loosen it with a spoonful of cooking water. Taste and add up to 1/2 tspup to 3 g of the remaining salt only if needed. Serve right away.

More recipes