Small mushroom dumplings with butter, sage and truffles


by: Joana's Kitchen

This recipe uses mushroom paste to flavor the gnocchi — you will find it in good delicatessens. If your paste is very moist, you need to add another egg to the gnocchi mixture, to help it bind. When you make your dough, it will look much softer than usual.


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serves: 4

1/2 recipe quantity potato gnocchi dough

2 tablespoons good-quality mushroom paste

5 tablespoons grated Parmesan cheese

1/3 cup unsalted butter

10 leaves sage

1 3/4 ounces black truffle

salt and pepper

Nutrition Facts
Small mushroom dumplings with butter, sage and truffles

Servings Per Recipe: 4

Amount per Serving

Calories: 717

  • Total Fat: 21.6 g
  •     Saturated Fat: 12.5 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 60.6 mg
  • Sodium: 300.7 mg
  • Total Carbs: 119.1 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 5.1 g
  • Protein: 14.4 g

how is this calculated?

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1.  Make the potato gnocchi, but add the mushroom paste along with the flour, egg and salt. Taste the mushroom paste before you start, and if it is quite bland, add a little extra salt to the mixture.

2.  Get your serving plates ready. Take half the grated Parmesan and sprinkle some en each plate. Keep on the side. Have a large pan of boiling water ready to cook the gnocchi.

3.  Put the butter and sage into a sauté pan and, as soon as the butter starts to bubble, season it lightly and turn down the heat.

4.  At this point, salt the boiling water and put the gnocchi into it. Keep stirring until they rise to the surface (a minute or so).

5.  While the gnocchi are cooking, keep an eye on the butter — it should slowly be starting to color, and by the time the gnocchi are ready, it should be golden (if it is cooking too fast, take it off the heat).

6.  Lift the gnocchi from their cooking water carefully with a slotted spoon or a skimmer, taking care to drain them completely, then place them on top of the Parmesan on your serving plates.

7.  Sprinkle the rest of the Parmesan over each serving. Finally, spoon some of the foaming golden butter and sage leaves over the top. Finish with grated black truffle and serve immediately.

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