Homemade gnocchi with mushroom sauce

Homemade gnocchi with mushroom sauce

Based on 173 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

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

Ingredients

Servings2
250 g
potatoes (starchy, such as Russets)
egg yolks
75 g
all-purpose flour
100 g
mushrooms
75 g
tomatoes (dried, in oil)
100 ml
heavy cream
25 g
pine nuts (toasted)
50 g
arugula
¼ tsp
nutmeg
salt
pepper
flour for work surface
butter for frying
MetricImperial

Utensils

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

How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

homemade-gnocchi

Homemade gnocchi

how-to-toast-nuts

How to toast nuts

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal562
Protein16 g
Fat29 g
Carb56 g
  • Step 1/7

    Boil potatoes in salted, boiling water for approx. 20 - 30 min., according to size. Drain and peel.
    • 250 g 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.
    • egg yolks
    • ¼ 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.
    • 75 g 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.
    • 100 g 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.
    • 75 g dried tomatoes in oil
    • 100 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.
    • 25 g pine nuts
    • 50 g arugula

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

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