Mushroom gnocchi


TOTAL: 1h30

Ingredients for the gnocchi (4 portions)

2 big potatoes (Idaho)
250 g of all-purpose flour
80 g of grated parmesan cheese
2 tsp of porcini mushroom powder
½ tsp of grounded nutmeg
1 bunch of chopped chive
1 Egg yolk
Salt and freshly ground pepper, to taste
All-purpose flour for dusting

Ingredients for the mushroom sauce

100 g of café mushrooms
100 g of chanterelle mushrooms
100 g of oyster mushrooms
175 ml of white wine
100 ml of veal demi-glace
100 ml of cooking cream 35%
30 g of minced shallot
3 cloves of chopped garlic
6 sprigs of chopped thyme
¼ bunch of chopped parsley
2 tsp of grated parmesan cheese
1 tsp of extra virgin olive oil
20 g of butter
Salt and pepper

Ingredients for the garnish

25 g of micro basil
Parmesan cheese shavings, to taste
White truffle oil, to taste


Step 1

Put the potatoes in a deep saucepan, cover with cold water and bring to a boil. Reduce the heat and simmer until you can easily pierce trough the flesh of the potatoes with a small knife.

Step 2

While still warm, peel the potatoes and run through a fine mesh for a fine purée.

Step 3

Let the purée cool down and dry for a few minutes, then add all the ingredients for the gnocchi and gently work until you get a homogeneous mix. Cover with a clean towel and let rest for 30 minutes.

In the meantime, prepare the mushroom sauce.

Step 4

In a big frying pan, sauté the mushrooms.

Step 5

Add the shallots, the garlic and the thyme.

Step 6

Add the wine and reduce by half.

Step 7

Pour the demi-glace and the cream and reduce à la nappe*

Step 8

Add the parsley, the parmesan and reserve.

Step 9

Form the gnocchi and cook in a boiling salted water. The gnocchi will be ready when they float at the surface.

Step 10

Gently incorporate to the sauce. Garnish with the basil, parmesan shavings and truffle oil and serve.

(*): Take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your index finger down the spoon. If you end up with a clean line down the middle, your sauce is ready.

For more details on this Wolf gas range used in this video, click here

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