Homemade Gnocchi with Porcini Mushroom Sauce

Homemade Gnocchi with Porcini Mushroom Sauce

Recipe by ElmarieCourse: Lunch, Dinner


  • Gnocchi ingredients
  • 2 cups of mash potatoes

  • 1 cup flour

  • 1 egg yolk

  • Salt and pepper

  • 15ml Olive oil and 15ml butter to fry the gnocchi

  • Sauce ingredients
  • 80g dried porcini mushrooms

  • 250g Mixed mushrooms (whatever is available)

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup cream

  • 1 cup vegetable stock

  • 1/2 cup grated parmesan cheese

  • Pepper to taste

  • 3 cloves garlic, minced

  • Fresh basil to serve with


  • Method for the sauce
  • Place the porcini mushrooms in a medium bowl. Pour the hot stock over the mushrooms and let them soak for 15 minutes. Drain the mushrooms, reserving the soaking water.
  • Heat the olive oil in a large sauté pan over medium heat. Add the onion, mushrooms and porcini mushrooms. Cook until the mushrooms are soft, but not browned, about five minutes. Add the garlic. Cook for about two minutes.
  • Add the cream and reserved stock to the sauté pan and increase the heat until the mixture begins to boil. Simmer until thickened, about 5-10 minutes. Season to taste. Add the parmesan cheese and serve with fresh basil.
  • Method for the Gnocchi
  • Mix the mash potato, egg, flour and salt until a dough is formed. Sprinkle some flour on your working surface. Place the mixture onto the working surface and roll into a long sausage 3cm thick. Cut into 2 cm pieces and press them slightly with the back of a fork. Bring a pot of water to the boil and place the gnocchi gently into the boiling water. Let them boil until they float on top of the water. Strain them.
  • Heat the olive oil and butter in a pan and fry the gnocchi until golden brown.
  • Serve with the Porcini sauce, some parmesan cheese and fresh basil.
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