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Fresh Gnocchi with Mushroom Sauce


  • Gnocchi

  • 1 kg Nicola Potatoes – washed, but not peeled

  • 1 Free range egg

  • 250g Plain flour

  • 1 pinch Salt

  • Mushroom cream sauce

  • 1 cup oyster mushrooms, roughly chopped

  • 1 cup golden oyster mushrooms, roughly chopped

  • 1 cup shiitake mushrooms, roughly chopped

  • 2 cloves garlic

  • 1 onion sliced

  • 100 g butter

  • 1/4 cup rough chopped parsley

  • 1/2 cup white wine

  • 1 cup cream


  • Gnocchi:

  • 1.

    Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.

  • 2.

    Strain potatoes and peel while still hot.

  • 3.

    With a mouli or potato press mash potatoes on to a bench.

  • 4.

    Add flour, salt and egg.

  • 5.

    Mix gently until just combined and dough is slightly springy.

  • 6.

    Divide dough into 6 segments and roll into long cigar shapes

  • 7.

    Cut into 3 cm lengths and roll on patterned block, grater, or fork to add grooves.

  • 8.

    In a large pot of boiling salted water add the gnocchi and stir gently.

  • 9.

    The gnocchi will be cooked when it floats to the top.

  • 10.

    Remove the gnocchi from the pot and add to the sauce and mix in gently.

  • Mushroom cream sauce:

  • 1.

    Melt butter in pan over a low heat.

  • 2.

    Add garlic and onions, sweat for five minutes while stirring.

  • 3.

    Add chopped parsley.

  • 4.

    Add white wine.

  • 5.

    Add mushrooms and simmer gently until mushrooms are cooked.

  • 6.

    Add cream, bring to a boil and serve with gnocchi.

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Posted by Report
Adrian, I LOVE this recipe and it's a winter warmer in our house. I've also had great success with Desiree potatoes and the investment in a schiacciapatate (ricer) well worth the investment. Def channels your "inner nonna" When I want to add just a few more calories, I dry pan fry some prosciutto until crisp then cool and crumble as crispy shards over the top just before serving. Scrumdiddlyumptious! I wish Boys Weekend was on again!
Posted by Report
I love this recipe...Adrian you have saved me! Always successful and shared amongst friends...Love the show....bring on some more. Pauline