Homemade gnocchi with mushroom sauce

Homemade gnocchi with mushroom sauce

Based on 116 ratings

Difficulty

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

Ingredients

Servings:-4+
500 g potatoes (starchy, such as Russets)
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

Utensils

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

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.