Gnocchi with Mushrooms Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I would now like to introduce you to my recipe gnocchi mushrooms. Delicious Italian potato dumplings combined with different types of mushrooms, quickly prepared, healthy and delicious.
Every autumn I think about picking mushrooms, but I always don’t get around to it until winter.
Luckily, there are seasonal fresh mushrooms in the supermarket: chanterelles, morels and porcini. I can even find mushrooms, oyster mushrooms and herb mushrooms all year round in the fruit and vegetable section.
For me, gnocchi are the perfect accompaniment to a mushroom dish. They are gluten-free at best, as they are made from potatoes. A fine cream with the mushrooms is well absorbed by them and flatters the palate.
I’ll now show you how to bring this great dish to your plate in my kitchen. Enjoy the preparation and good luck!
Table of Contents
1. Recipe Gnocchi with Mushrooms
Gnocchi Mushrooms
Cooked, photographed and written down by chef Thomas Sixt.
Clear guide for the preparation of gnocchi with mushroom cream sauce.
Ingredients
| Gnocchi | ||
| 250 | g | Gnocchi (I use gluten-free potato gnocchi) |
| Mushroom sauce | ||
| 250 | g | fresh porcini (alternative: mushrooms, morels, chanterelles…) |
| 2-3 | pc | shallots |
| 3 | tbs | Olive oil |
| 60 | ml | dry white wine |
| 150-200 | ml | Cream |
| 150-200 | ml | Vegetable broth |
| 1 | pinch | grated nutmeg (I always grate the nutmeg fresh) |
| 1 | pinch | Salt (I like to use rock salt or primal salt) |
| 2 | pinches | Pepper |
| 4 | pinches | Cayenne pepper |
| 1 | pinch | brown sugar |
| Decoration | ||
| 1 | bunch | fresh parsley |
| 50 | g | tomato (peeled, seeded and cut into strips) |
| 2-4 | pc | large shrimps (fried without skin) |
| 2 | tbs | oliv oil |
Equipment
Instruction
Prepare mushroom sauce
Clean mushrooms
Clean the mushrooms with a soft brush and cut them into coarse slices.
Dice shallots
Finely dice the shallots with a sharp knife.
Sauté mushrooms
Sauté the porcini mushrooms first until they take on colour.
add shallot
Then add the shallot cubes and fry lightly.
Deglaze
Deglaze with white wine. Add the stock.
Season with salt, pepper, grated nutmeg and cayenne pepper. Add a pinch of sugar to round off the flavour.
Add parsley
Add the freshly chopped parsley to the mushroom ragout at the end or sprinkle over it.
Gnocchi cooking
Cook gnocchi
Cook the gnocchi in plenty of salted water in a large pot for 2-3 minutes.
When the gnocchi float to the surface of the water, they are done.
Serve and decorate
Prepare tomatoes
Score the skin crosswise on the blossoms of fresh tomatoes.
Place in a boiling water bath for 1-2 minutes.
Lift out with a slotted spoon and immediately rinse in very cold water or ice water.
Peel off the tomato skin with a small sharp knife.
Then quarter the tomatoes and remove the seeds. Cut the flesh into strips.
Arrange
Mix the fresh gnocchi with the mushroom ragout and place on a warmed plate.
Garnish with tomato strips.
Variant with prawn
Prepare prawns
Use fresh (grey) prawns. Prepare the prawns:
Peel the prawns, remove the intestines.
Then fry in hot oil in a pan for 1-2 minutes per side.
Serve
Mix the fresh gnocchi with the mushroom ragout and place on a warmed plate.
Garnish with tomato strips.
Add the fried Prawns. Enjoy your meal!
To serve the gnocchi porcini, you can also remove a few sautéed mushrooms before preparation and use them for decoration.
You can also serve the popular Gnocchi Champigon pan with plenty of finely grated Parmesan or Pecorino.
I only halve small chanterelles or add them whole to the pan. This looks very good on the plate. You can also add lovage and thyme to gnocchi with chanterelles.
I like to combine gnocchi with morels with green asparagus, which would be just right when the star chefs Mr Schuhbeck, Mr Lafer, Mr Haas or Mr Winkler come to visit 🙂
I would also serve the prawn version to Tim Mälzer or Henssler, the chefs would certainly enjoy it!
Courses
Cousine
Keyword
2. Calories and Nutritional Values
3. Suitable Mushrooms for Gnocchi
For this great mushroom dish, I recommend the mushrooms that your supermarket can also offer.
If you go into the forest yourself, you will certainly find other edible mushrooms such as chestnuts, butter mushrooms, boletus or birch mushrooms. You only read about the boletus here. I myself am not a mushroom expert and recommend boletus as a “safe bet”. For me, there are too many inedible and poisonous species of lamellar mushrooms in nature. If you have any questions or uncertainties, please go to the mushroom advisory service.
For your inspiration, you can find a table with all possible suitable mushroom varieties here.
| Mushrooms | Description | Season |
|---|---|---|
| Chanterelles | small yellow mushrooms; must be well freed from sand; a very light early mushroom | from early summer until end of summer |
| Morels | rarely fresh in the supermarket market; soak dried morels in water and pour the water away; intense aroma | spring to early summer |
| Champignons | the most common mushroom on the supermarket shelf; should be firm and the cap closed; the aniseed smell is typical, especially with self-gathered meadow champignon; brown champignons have a stronger taste | all year round |
| Oyster mushrooms | look like tree mushrooms in the forest and are available in the supermarket; should be cut somewhat small; mild taste | all year round |
| Herb mushroom | available in supermarkets; I recommend the small mushrooms; light flavour and firm mushroom flesh | all year round |
| Porcini mushrooms | the most expensive and valuable mushroom; a strong woody aroma; seasonally sometimes also found in supermarkets | from August and throughout the autumn |
| Bay bolete | the most common edible tubular mushroom in the forest; remove the tubular sponge from larger specimens and cut out worm-infested areas; very aromatic | from August and throughout the autumn |
4. Make Gnocchi yourself or buy them
My self made gnocchi are perfect. With my step-by-step instructions, the preparation is quick and easy.
Gnocchi as convenience: Buy fresh gnocchi from the refrigerated section in the supermarket and prepare according to instructions.
Chef Thomas Sixt recommends it – when you need it fast!
5. How to cook a delicious mushroom sauce
This is how my great mushroom sauce works with simple steps:
- I clean the mushrooms. My tip is to clean them without water as much as possible. With a mushroom brush – which can also be a soft toothbrush – it works wonderfully. I have not used the toothbrush for dental care so far. 😉
- Post how to clean mushrooms shows the professional mushroom washing process!
- Then I cut the mushrooms into small pieces and fry them in a little oil in a hot pan. They give our sauce or the mushroom ragout all the nice aroma when fried like this.
- I add the shallot cubes to the mushroom roast and fry them too, but not too hot.
- I then deglaze with dry white wine.
- I now add my home-cooked and reduced vegetable broth (from leek, celery, carrot) or organic powdered ready-made broth.
- After a little simmering, I also add my cream.
- I season my ragout finely with salt, pepper, nutmeg and cayenne pepper.
- I chop the fresh parsley and sprinkle it on top.
Prepare the sauce for the mushrooms first. The sauce is waiting for the gnocchi!
Recommends chef Thomas Sixt
6. Tip for the guest kitchen
Variation of the dish with shrimp or salmon cubes…
7. Further, Matching Cooking Ideas
Gorgonzola Gnocchi
Gnocchi with Tomato Sauce
Gnocchi Pan Recipe with 3+ Variations of Pesto
Gnocchi Recipe with Variation Sage Butter
Spinach Gnocchi Recipe
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!