Homemade gnocchi with mushroom sauce

Based on 136 ratings
Mengting Gao

Mengting Gao

www.kitchenstories.com

Founder

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
16 g
Fat
29 g
Carb
56 g
  • Step 1/7

    Boil potatoes in salted, boiling water for approx. 20 - 30 min., according to size. Drain and peel.
    • 500 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
    • 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 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.
    • 200 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.
    • 150 g 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 g pine nuts
    • 100 g arugula

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