| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds Russet potatoes, about 2 large potatoes or 4 small potatoes
- 1/2 cup flour, plus more if needed plus more for dusting
- 1/4 cup grated Parmesan, plus more for garnish
- 2 egg yolks
- 1/4 teaspoon ground nutmeg
- 2 tablespoons finely chopped thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 cup cremini mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley leaves, for garnish
Instructions
- Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat. Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash. Check with a knife to see if potatoes are cooked through and tender. Once ready drain the potatoes.
- When cool enough to handle peel each potato and cut into small pieces and pass them through a potato ricer over a medium size bowl. Add the flour, Parmesan, egg yolks, nutmeg, thyme, salt and pepper and mix into a doughy consistency adding more flour as needed. Transfer dough to a well floured surface.
- Using your hands roll pieces of the dough into a rope about 1/2-inch in diameter. With a knife cut the rope into 1/2 to 3/4-inch-long pieces. Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper. Once rolled you can place the gnocchi in the refrigerator covered with plastic wrap until ready to cook. When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes. They will rise to the top when done. Using a slotted spoon remove gnocchi from pot.
- For the sauce
- In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes. Add the white wine and reduce by half, about 5 minutes. Add the cream and gently simmer for another 2 to 5 minutes. Once the sauce has simmered, add the gnocchi and cook for 2 minutes. Garnish with fresh parsley and grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 95 mg |
| Sodium | 433 mg |
Reviews
Something went very wrong with my gnocchi. They were mushy when I took them out of the boiling water and fell apart when I added them to the sauce. The mashed up potatoes with the mushroom sauce was still pretty good but really wished that the gnocchi would have turned out.
These are hands down the best gnocchi I’ve ever had, except maybe for my Italian grandmother’s from when I was a kid. The texture is light and fluffy, not heavy and dense like store bought ones. And the sauce is so easy and tastes great! I served these at a dinner party with a parmesan crusted pork chop and my guests raved about them. Definitely try this recipe.
I have made this twice in the last week and I love it so much. The thyme, mushrooms and gnocchi are such a classic and earthy combination. The gnocchi are so light and fluffy and it is easy to make.
This is the first time my hubby and I ever had Gnocchi but after seeing Danny make it on his show, I wanted to give it a whirl. It was not difficult to make and we both thought it was delicious. The only thing I did different was add a little corn starch to thicken my sauce. Definatley would impress guests!
Great recipe! I made it as a side dish with roast pork loin and the sauce was perfect with both the gnocchi and the pork. Even my finicky daughter loved it and asked for seconds! I’m not sure where the other reviewer went wrong… these were a million times better than store bought! I will definitely use and tweak this gnocchi recipe for several different dishes.
I made sauce (doubled up on recipe) for a pork tenderloin. I added roasted garlic & red onion and light cream. Absolutely a winner and soooooo easy.
Lorraine from Monroe, CT
I visited my brother one weekend, and my sister-inlaw made this dish. I had never had gnocchi before. Everyone loved it—I WILL BE MAKING THIS!
This was my first attempt at making pasta, an it was horrible. Just make the sauce, that was good and buy pre-made gnocchi!
This recipe was so easy and delicious! I sauteed onions, garlic and parsley with the mushrooms before I added the wine and cream! The family loved. I love the flavor that the nutmeg and thyme give the gnocchi.
I made the gnocchi from this recipe for my family, and everyone loved it! It was nice and light, and it had a great flavor with the fresh thyme and parm added. I will definitely be using this gnocchi recipe again!