Potato gnocchi with porcini


by: Sierra Bake

You can this with mixed wild mushrooms or fresh morels, if you like.


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serves: 4

1/2 recipe quantity potato gnocchi dough

1 stick unsalted butter (diced)

3 cloves garlic (chopped)

6 ounces (about 1/3 pound) porcini (cleaned and sliced)

1/2 wineglass of white wine

handful of parsley, chopped

1/3 cup freshly grated Parmesan

bunch of chives, cut into batons

salt and pepper

Nutrition Facts
Potato gnocchi with porcini

Servings Per Recipe: 4

Amount per Serving

Calories: 776

  • Total Fat: 26.1 g
  •     Saturated Fat: 16.1 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 68.1 mg
  • Sodium: 219.6 mg
  • Total Carbs: 122 g
  •     Dietary Fiber: 9.5 g
  •     Sugars: 6.2 g
  • Protein: 15.3 g

how is this calculated?

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1.  Make the potato gnocchi. In a sauté pan, melt half the butter, then add the garlic and cook gently, without allowing to color, for a minute or so.

2.  Add the mushrooms and st little more butter if necessary. Season and gently "stew" the mushrooms without frying, or they will turn bitter.

3.  Add the wine, turn up the heat and let the alcohol evaporate. Tum off the heat.

4.  Get a large pan of boiling water ready, salt it and put in the gnocchi. Keep stirring until they rise to the surface (a minute or so).

5.  While the gnocchi are cooking, put the pan containing the mushrooms back over a low heat, add the parsley, then lift the gnocchi carefully from the cooking water with a slotted spoon or a skimmer and put them into the pan containing the mushrooms.

6.  Add the rest of the butter and toes the gnocchi around to coat. Add the Parmesan and chives. Don't leave the gnocchi in the sauce for longer than a minute or so, or they will start to break up. Just before serving, if you need to loosen the sauce slightly, add a little of the cooking water from the gnocchi.

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