Porcini Gnocchi with a Creamy Wild Mushroom Sauce

Today is World Vegetarian Day, so I thought I would make today’s post something for veggies. I’ve never made gnocchi before….and it really is as simple as people say. I decided to make this version with some extra flavouring, so I added in some porcini mushrooms into the dough to get the mushroom flavour all up in yo’ face….or something like that.
Aside from that, I do love mushroom flavoured sauces so I thought this would match perfectly, and it did. You could use plain gnocchi or add in some other flavours, such as garlic or beetroot? But be aware adding more moisture can change your dough texture, so just play around with measurements.

gnocchi raw
Ingredients for Gnocchi
1kg starchy potatoes
coarse sea salt, for baking
20g dried porcini mushrooms
100g plain flour
sea salt and black pepper
2 egg yolks

Method
To make the gnocchi, first preheat your oven to 180°C (350°F). Sprinkle the sea salt over the baking tray so you create a layer of salt and place the potatoes on top. Prick the potatoes with a knife or fork to let out some of the juices during cooking.  Bake for 1 hour or until soft (check with a knife to see if it slides through)

Allow to cool slightly, cut in half an scoop all the insides of the potato into a bowl. I then used a potato ricer but mashing them may work the same. Place the porcini mushrooms in a bowl of 500ml of boiling water and leave to sit for 5mins. Drain the mushrooms well but keep about 60ml of the liquid for the sauce, then finely chop them and dab with some kitchen paper to take off excess water, add the mushrooms to the potato.

On a clean surface place the potato, porcini mushrooms, flour, salt and pepper into a mound. Then make a well in the centre so as to aim to look like this, or something similar. Mix slowly the ingredients into each other, a little at a time and when all is incorporated begin to knead. Do not over work the dough as this will make heavier gnocchi, just under a minute or until everything is smooth and comes together. Divide in 4 equal batches and roll each piece until you have the desired thickness. Cut into 2cm long pieces and place on a lightly floured tray.

Bring a large saucepan of water to the boil, and cook the gnocchi in batches. They only need about 3mins, when they all have floated to the top, you know they’re ready.

Creamy Mushroom Sauce

gnocchi mushroom
Ingredients
3 tbsp olive oil
10 sage leaves, approx
3 garlic cloves, thinly sliced
300g of mixed wild mushrooms (they can be any variety)
250ml cream

Method
Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Add the sage and cook for 1 minute or so, until they become crispy. Take them out and leave them to sit on some kitchen paper to soak up the oil. Add the remaining oil and add in all of the mushrooms (if using smaller mushrooms, hold back for a couple of mins).

After about 4 minutes add in the garlic and stir occasionally for an extra 4mins. Pour in the cream and the reserved porcini liquid from the gnocchi. (if using plain gnocchi just add some water) Bring to the boil and let it reduce slightly.

Throw in the cooked gnocchi and toss all around in pan so the gnocchi is fully covered in the creamy sauce. Serve warm and immediately.

This recipe would serve 4.

4 thoughts on “Porcini Gnocchi with a Creamy Wild Mushroom Sauce

  1. It looks so delicious! I must admit that I was away from your website for a while. Today I am back and saw so many good looking food!! I am sure I will try several of your recipes and I promise myself to keep eye on this website! It is great!!

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