Gnocchi with Mushroom Sauce

12 Aug

I have come to really enjoy gnocchi lately, and recently found this fabulous recipe for Gnocchi with Mushroom Sauce. I’d seen reviews that the sauce was rather soupy and not very thick. However, I liked the fact that it has no dairy in it (aside from Parmesan, which is okay for a lactose-intolerant person like myself to eat, as it’s a dead culture). I figured I’d give it a try and see what it was like, and I could change things around if I liked it enough to make it again.

It definitely was almost soup-like, but that was okay with me. The taste was simple but excellent, and it’s definitely something I’ll be making again. I have a ton of leftovers, and I’m sure it will be great to have for lunch.

This recipe outlines how to make gnocchi yourself, but I’ll admit that I took the easy way out and bought a package instead, so I only had to boil them. I wonder if making them by scratch would make a difference in the consistency? I don’t have any truffle oil and it was way too expensive to justify purchasing, so I just skipped that entirely.


  • 1 1/2 pounds russet potatoes (about 2 medium)
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pinch of grated nutmeg
  • 7 Tablespoons (about) all purpose flour

Mushroom Sauce:

  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 340 grams (12 oz) mushrooms, stemmed, sliced
  • 1/2 cup sliced shallots
  • 1 3/4 cups chicken broth
  • 1 Tablespoon chopped fresh sage
  • 3 cups coarsely chopped arugula
  • 1/2 teaspoon white truffle oil (optional)
  • 1/3 cup grated Parmesan cheese

For gnocchi:

Preheat oven to 450F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface form 1/2 -inch thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.

Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days).

For mushroom sauce:

Cook butter and olive oil in a heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.

Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

Just after adding the arugula

Served with Parmesan Cheese

This is a fantastic recipe, and I highly recommend giving it a try sometime. I will definitely be making it again, and next time I’ll attempt to make the gnocchi myself. 😉

One Response to “Gnocchi with Mushroom Sauce”

  1. recipeshappen August 12, 2012 at 11:27 am #

    That looks delicious!
    I looove mushrooms! 🙂


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