The gnocchi with mushrooms is a main dish delicious and unique scent. Quick and easy, you just need a little manual skill to make potato gnocchi at home. Soft and delicate, they will go perfectly with the mushroom-based dressing, with an intense and more decisive flavour. The presence of cream, in this case, vegetable, will make everything not only light but also creamy and enveloping. An elegant and refined dish, ideal to serve for a Sunday lunch with the family or on holidays. Find out how to make gnocchi with mushrooms following our recipe step by step.
POTATO 500 gr • 750 kcal
FLOUR 75 gr • 36 kcal
POTATO STARCH 60 gr • 380 kcal
EGG 1 • 750 kcal
MIX OF MUSHROOMS 250 gr
GRATED PARMESAN 25 gr • 21 kcal
VEGETABLE CREAM 2 tbsp
GARLIC CLOVE 1
EXTRA VIRGIN OLIVE OIL TO taste • 901 kcal
SALT as needed • 286 kcal
PAPER as needed • 79 kcal
PARSLEY TO taste • 79 kcal
The calories refer to 100 grams of the product– gnocchi with mushrooms
How to prepare gnocchi with mushrooms
Bring plenty of lightly salted water to a boil. Meanwhile, peel the potatoes, wash and cut them into cubes, then dip them into boiling water (1) and cook for 10-15 minutes.
When the potatoes are soft, drain them, pour them into a bowl and mash them while still hot with a fork; add the egg, flour, starch and a pinch of salt (2), then mix well until the mixture is soft and consistent.
Transfer the mixture onto a floured pastry board, divide it into smaller portions and form small rolls about a finger or so long (3).
Cut the rolls into pieces about 2 cm long (4) and then pass them gently on the back of a grater or on the prongs of a fork, to give them the classic shape. Transfer the gnocchi to a floured tray and set aside.
Clean the mushrooms and cut them into slices. Brown the garlic in a non-stick pan with a drizzle of oil, then add the mushrooms, salt and pepper lightly, season with a little chopped parsley and sauté them over high heat for a few minutes (5); lower the heat, cover the lid and cook.
When cooked, remove the garlic clove, add the cream (6), mix carefully and leave to flavour for a few minutes.
Boil the gnocchi in boiling and lightly salted water; as soon as they rise to the galaxy, drain them with a slotted spoon, pour them into the pan with the sauce (7) and let them a flavour for a few minutes over a high flame, sprinkling them with grated Parmesan cheese.
Transfer the gnocchi with mushrooms to individual plates and serve immediately (8).
To obtain impeccable gnocchi, the quality of the potatoes is important: you can use the white, yellow or red ones, the important thing is that they are old, richer in starch and not very watery; in this way, it will be possible to use less flour to package the dough. This should not be too soft or too hard: in the first case, the gnocchi would flake during cooking, in the second they would be too hard and chewy.
The amount of flour to use is indicative as each potato has a different absorption capacity: start by using a small amount and then gradually increase. Your dough will be ready when soft and non-sticky. Don’t work it too much, just to keep it nice and soft.
To give the gnocchi their characteristic shape, pass them on the prongs of a fork or on a special gnocchi line; alternatively, you can make a small indentation inside each one with your index finger.
The gnocchi must be prepared and boiled immediately afterwards. However, you can prepare them in advance and store them in the freezer, well-floured and spaced. When it’s time to boil them, just take them out and dip them into the still boiling water from freezing.
You can replace the vegetable cream with fresh cooking cream or, to give the dish creaminess anyway, you can add a little bit of robiola and dilute it with a drop of milk.
If you liked this recipe, try the potato gnocchi stuffed with mushrooms and the gnocchi with taleggio cheese.
Gnocchi with mushrooms are excellent to be enjoyed hot and made at the moment, to appreciate all the taste and creaminess. If they are leftover, you can keep them in an airtight container for up to 1 day in the refrigerator. When it is time to consume them, sauté them in a pan with another drop of cream (or milk if you prefer) or with a small knob of butter.