Gnocchi with Mushrooms Recipe

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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!

1. Recipe Gnocchi with Mushrooms

Gnocchi Mushrooms

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 538
Total Time 50 Min.
Preparation Time 30 Min.
Cook Time 20 Min.

Clear guide for the preparation of gnocchi with mushroom cream sauce.

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Gnocchi with mushrooms
Gnocchi with mushrooms Recipe Image © Thomas Sixt



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


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


Prepare mushroom sauce

Fresh boletus mushrooms
Fresh and brushed porcini mushrooms.

Clean mushrooms

Clean the mushrooms with a soft brush and cut them into coarse slices.

Dice shallot
Finely dice a shallot.

Dice shallots

Finely dice the shallots with a sharp knife.

Fry the porcini mushrooms
Sliced porcini mushrooms when frying in the pan.

Sauté mushrooms

Sauté the porcini mushrooms first until they take on colour.

Porcini mushrooms when frying with onion cubes
The typical mushroom taste arises when frying. Please let the mushrooms take their color, this has proven itself! © Thomas Sixt Food Photographer

add shallot

Then add the shallot cubes and fry lightly.

Mushrooms with cream
Porcini mushrooms with cream in the pan.


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.

Mushroom sauce with parsley
Cream sauce with mushrooms and parsley.

Add parsley

Add the freshly chopped parsley to the mushroom ragout at the end or sprinkle over it.

Gnocchi cooking

Uncooked gnocchi
Fresh gnocchi on the board.

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 the tomato cubes
Blanched tomato and tomato strips on a kitchen board.

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.

Gnocchi with mushrooms
Gnocchi with mushrooms Recipe Image © Thomas Sixt


Mix the fresh gnocchi with the mushroom ragout and place on a warmed plate.

Garnish with tomato strips.

Variant with prawn

raw peeled prawns
The raw, peeled prawns on a board.

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.

Gnocchi with porcini mushrooms and shrimp
Variation of this dish: Fry a shrimp and place it on the gnocchi with mushrooms.


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!



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.

Chanterellessmall yellow mushrooms;
must be well freed from sand;
a very light early mushroom
from early summer until end of summer
Morelsrarely fresh in the supermarket market;
soak dried morels in water and
pour the water away;
intense aroma
spring to early summer
Champignonsthe 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 mushroomslook like tree mushrooms in the
forest and are available in the
should be cut somewhat small;
mild taste
all year round
Herb mushroomavailable in supermarkets;
I recommend the small mushrooms;
light flavour and firm mushroom flesh
all year round
Porcini mushroomsthe most expensive and valuable mushroom;
a strong woody aroma;
seasonally sometimes also found
in supermarkets
from August and throughout the autumn
Bay boletethe 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 shape with a fork
The gnocchi basic recipe brings homemade dumplings into your kitchen. © Thomas Sixt Food Photographer

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:

Prepare the sauce for the mushrooms first. The sauce is waiting for the gnocchi!

Recommends chef Thomas Sixt
Porcini mushrooms when frying with onion cubes
The typical mushroom flavour develops during frying. Please allow the mushrooms to colour well, this has proven successful!© Thomas Sixt Food Photographer

6. Tip for the guest kitchen

Variation of the dish with shrimp or salmon cubes…

Gnocchi with porcini mushrooms and shrimp
Variation on this dish: fry a prawn and put it on top! © Thomas Sixt Food Photographer

7. Further, Matching Cooking Ideas

Comments, Cooking Questions and Answers

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