Homemade gnocchi with mushroom sauce

Homemade gnocchi with mushroom sauce

68 ratings

Dennis, Kitchen Stories


„Gnocchi can easily be made at home with this delicious recipe.“

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
potatoes (starchy, such as Russets)
3
egg yolks
150 g
all-purpose flour
200 g
mushrooms
150 g
tomatoes (dried, in oil)
200 ml
heavy cream
50 g
pine nuts (toasted)
100 g
arugula
½ tsp
nutmeg
salt
pepper
flour for work surface
butter for frying
Metric
Imperial
  • 500 g potatoes (starchy, such as Russets)
  • 3  egg yolks
  • 150 g all-purpose flour
  • 200 g mushrooms
  • 150 g tomatoes (dried, in oil)
  • 200 ml heavy cream
  • 50 g pine nuts (toasted)
  • 100 g arugula
  • ½ tsp nutmeg
  • salt
  • pepper
  • flour for work surface
  • butter for frying

Utensils

  • fork
  • large sauce pan
  • large frying pan
  • potato masher
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife

Enjoy with

Rivaner, dry, 2012
The very lightness of Rivaner makes it the perfect partner for this creamy gnocchi dish. The subtle hints of nutmeg in this white wine underscore the delicate mushroom flavor.

Nutrition per serving

Cal
562
Protein
16g
Fat
29g
Carb
56g

Step 1/7

Boil potatoes in salted, boiling water for approx. 20 - 30 min., according to size. Drain and peel.
  • 500 potatoes
  • small sauce pan
  • knife

Boil potatoes in salted, boiling water for approx. 20 - 30 min., according to size. Drain and peel.

Step 2/7

Mash potatoes with a potato masher. Add egg yolks, nutmeg, salt, and pepper and continue to mash until ingredients are well-incorporated.
  • 3 egg yolks
  • ½ tsp nutmeg
  • salt
  • pepper
  • potato masher

Mash potatoes with a potato masher. Add egg yolks, nutmeg, salt, and pepper and continue to mash until ingredients are well-incorporated.

Step 3/7

Gradually work in the flour and knead into a smooth dough.
  • 150 flour

Gradually work in the flour and knead into a smooth dough.

Step 4/7

Transfer the dough to a lightly floured work surface. Make long rolls out of the dough. Using a knife, cut dough into large pieces approx 1cm x 2cm large. Roll these pieces over a fork to create the traditional gnocchi appearance.
  • flour for work surface
  • fork

Transfer the dough to a lightly floured work surface. Make long rolls out of the dough. Using a knife, cut dough into large pieces approx 1cm x 2cm large. Roll these pieces over a fork to create the traditional gnocchi appearance.

Step 5/7

Cook gnocchi in salted, boiling water. Meanwhile, quarter mushrooms and fry with some butter. Next, transfer the cooked gnocchi into the pan and fry with the mushrooms.
  • 200 mushrooms
  • butter oil for frying
  • large sauce pan
  • large frying pan
  • cooking spoon
  • cutting board
  • knife

Cook gnocchi in salted, boiling water. Meanwhile, quarter mushrooms and fry with some butter. Next, transfer the cooked gnocchi into the pan and fry with the mushrooms.

Step 6/7

Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.
  • 150 dried tomatoes in oil
  • 200 ml heavy cream
  • cutting board
  • knife

Cut dried tomatoes into strips and add to the pan. Pour the cream in and boil down to a velvety, smooth sauce. Season generously with salt and pepper.

Step 7/7

Now add the pine nuts and the arugula. Toss the gnocchi briefly and serve immediately.
  • 50 pine nuts
  • 100 arugula

Now add the pine nuts and the arugula. Toss the gnocchi briefly and serve immediately.