Gnocchi with Mushroom Sauce

Courtesy of the Mushroom Council and bell’alimento


Yield: 4 servings

Serving size: Gnocchi from 1 medium potato with 1/4 cup sauce



4 medium- large Russet Potatoes
1 tablespoon Truffle Paste
1 egg – beaten
1/2 cup Parmigiano Reggiano – Grated
2-3 cups of all purpose flour


8 ounces of mushrooms – sliced
1 teaspoon Calabrian Crushed Red Pepper Flakes
3 cloves of garlic – crushed
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup chicken broth


1. Preheat your oven to 375 degrees. Place potatoes onto a rimmed sheet pan and bake for approx 45 minutes to 1 hour until fork tender. Allow to cool just until you are able to safely work with them and then remove skins.

2. While the potatoes are still warm, place them into a food mill and grind. Transfer milled potatoes onto a rimmed cookie sheet and place in refrigerator to cool completely.

3. Once cooled, transfer to a clean, lightly floured surface. Form a well, add eggs, Parmigiano, a large pinch of salt, and 2 cups of the flour. Begin mixing/kneading. If dough is still too wet add another cup of flour. Continue until you have a ball of dough {adding flour only if necessary}. Once your dough ball is formed, add the truffle paste and work in until well combined.

{NOTE: put a large stock pot of generously salted water onto boil now}

4.  Using a pastry scraper, cut the dough into small manageable sections. Roll the sections of the dough into logs of equal proportions. Once the logs are in place, use your pastry scraper and cut them into 1? sections. Transfer them to a lightly floured rimmed cookie sheet. Continue until all pieces are cut.

5. When the water is boiling, place the gnocchi into the water and allow them to cook until they rise to the top and swell up.

6. While the gnocchi are cooking, make the sauce by placing a large sauté pan over medium – high heat. Add the olive oil, butter, crushed garlic and allow to melt and for the garlic to turn a light golden color. Add the mushrooms and allow to cook down slightly. Add chicken broth and season with salt and pepper. Reduce heat to medium and allow sauce to reduce. Stirring as necessary. Remove garlic before serving.

7. When gnocchi are done. Transfer them with a slotted spoon into the sauce pan, toss gently to combine. Garnish with additional basil and Parmigiano Reggiano if desired.


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