One evening, I found myself with a few leftover yellow potatoes and a can of mushrooms that were close to spoiling. I decided to try making gnocchi with mushrooms and roasted garlic after seeing the method of baking potatoes in their skins directly on salt. It seemed simpler than it looks, and since then, I've made it many times, adjusting the flour as I feel the dough.
Quick Info
Total Time: 1 hour 20 minutes
Servings: 3-4
Difficulty: Medium
Ingredients
For the gnocchi:
- 4 medium yellow potatoes (700-800 g, ideal for a fine texture)
- 1 egg (I use about half, saving the rest for something else)
- 150 g all-purpose flour (plus extra for dusting)
- 3 cloves of garlic (for a subtle flavor)
- salt (to taste)
For the mushrooms:
- 200 g champignon or brown mushrooms
- 1 clove of garlic (finely chopped)
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon dried tarragon (for a different flavor)
- salt, pepper
- 3-4 tablespoons olive oil
Instructions
1. Preparing the Potatoes
Wash the potatoes well and place them on a baking tray, on a layer of coarse salt (if I don't have coarse salt, I bake them directly on the tray). I put them in the oven at 200°C for 45-50 minutes until they feel soft when pressed. At the same time, I add 3 cloves of garlic, skins included. The garlic should be removed after about 20 minutes to prevent burning.
2. Making the Potato Puree
I take the potatoes out of the oven and cut them in half while still hot. I scoop out the flesh with a spoon and pass it through a fine sieve or use a potato ricer directly into a large bowl. I do the same with the roasted garlic – the pulp comes out easily and is mashed together with the potatoes. I add salt to taste.
3. Making the Gnocchi Dough
I let the puree cool slightly, not completely, but enough to no longer be hot. I beat the egg and add about half to the puree. I sprinkle half of the flour on the counter, turn the puree out, and then add the remaining flour on top. I start mixing with my hands just enough to combine, without over-kneading. I adjust the texture – if it’s sticky, I add a little more flour. The dough should be soft and not stick to my hands, but not dense.
4. Shaping the Gnocchi
I divide the dough in half, rolling each portion on the floured counter into ropes about 1 cm thick. I cut pieces about 2 cm long. If I have time, I can roll each piece on the back of a fork for ridges, but it’s not essential.
5. Cooking the Gnocchi
I bring a large pot of salted water to a boil. When it boils, I add the gnocchi in batches. They are ready when they float to the surface, about 2 minutes. I scoop them out with a slotted spoon directly onto a plate with a thin layer of oil to prevent sticking.
6. Final Browning
I heat a pan with a little olive oil and fry the gnocchi until they get a bit of color on all sides. They don’t need to be crispy, just lightly golden. I set them aside.
7. Preparing the Mushrooms
In the same pan (or another clean one if preferred), I add 3-4 tablespoons of olive oil and the sliced mushrooms. I let them cook over medium heat until the liquid reduces and they start to color. I add the chopped garlic, salt, pepper, thyme, and tarragon. I mix and let it cook for another 3-4 minutes until it smells nice.
8. Final Assembly
I add the browned gnocchi over the mushrooms, mixing to combine the flavors and taste. If more salt is needed, I add it now. The gnocchi with mushrooms are ready to be plated.
Why I Make This Recipe Often
Because I can use up leftover potatoes or mushrooms, and the dough comes together easily if the potatoes are baked correctly. The recipe is quicker compared to other gnocchi, and the mushrooms provide enough flavor that heavy sauces aren't necessary. It can also be made in advance, keeps well for the next day, and doesn’t require fancy ingredients.
Tips and Variations
Tips
- Yellow or red potatoes are best, as they have a starchy flesh. Avoid new or very watery potatoes.
- Add the flour gradually; there are significant differences between potato types.
- Don’t over-knead, or the gnocchi will be tough.
- Cook gnocchi in batches to prevent sticking.
Substitutions
- You can use just thyme if you don’t have tarragon.
- Gnocchi can also be made with purple or sweet potatoes, with slight adjustments to the flour.
- Olive oil can be replaced with butter for a different flavor when browning.
Variations
- You can add grated Parmesan to the dough or on top at the end.
- They also work well with a bit of blanched and chopped spinach in the dough.
- The mushrooms can be replaced with a mix of stir-fried vegetables.
Serving Ideas
- Top with a little aged cheese or grated Parmesan.
- Serve with a simple green salad.
- Pair with a sour cream and mustard sauce.
Frequently Asked Questions
How much flour do I use if I change the type of potatoes?
It depends on how moist they are. I add the flour gradually and stop when the dough no longer sticks but remains soft.
Can I bake the potatoes a day in advance?
Yes, you can bake them the night before, but the puree needs to be brought to room temperature before making the dough.
Can gnocchi be frozen?
Yes, you can freeze them raw on a tray and then place them in bags. They can be boiled directly from frozen, adding 1-2 extra minutes.
Can I use a different type of mushroom?
Any mushrooms you have – oyster, porcini, chanterelles – will change the texture and flavor slightly.
Nutritional Values (per estimated serving)
Calories: 270-300 kcal
Protein: 8-10 g
Carbohydrates: 45-50 g
Fats: 6-8 g
No ultra-processed ingredients; most calories come from potatoes and flour. The mushrooms and oil provide fiber and healthy fats.
Storage and Reheating
Gnocchi with mushrooms will last 2 days in the fridge in a covered container. To reheat, I place them in a pan with a little oil or water for 3-4 minutes over low heat. I don’t recommend using the microwave, as they become sticky. They can be frozen raw; do not cook them.
Quick Info
Total Time: 1 hour 20 minutes
Servings: 3-4
Difficulty: Medium
Ingredients
For the gnocchi:
- 4 medium yellow potatoes (700-800 g, ideal for a fine texture)
- 1 egg (I use about half, saving the rest for something else)
- 150 g all-purpose flour (plus extra for dusting)
- 3 cloves of garlic (for a subtle flavor)
- salt (to taste)
For the mushrooms:
- 200 g champignon or brown mushrooms
- 1 clove of garlic (finely chopped)
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon dried tarragon (for a different flavor)
- salt, pepper
- 3-4 tablespoons olive oil
Instructions
1. Preparing the Potatoes
Wash the potatoes well and place them on a baking tray, on a layer of coarse salt (if I don't have coarse salt, I bake them directly on the tray). I put them in the oven at 200°C for 45-50 minutes until they feel soft when pressed. At the same time, I add 3 cloves of garlic, skins included. The garlic should be removed after about 20 minutes to prevent burning.
2. Making the Potato Puree
I take the potatoes out of the oven and cut them in half while still hot. I scoop out the flesh with a spoon and pass it through a fine sieve or use a potato ricer directly into a large bowl. I do the same with the roasted garlic – the pulp comes out easily and is mashed together with the potatoes. I add salt to taste.
3. Making the Gnocchi Dough
I let the puree cool slightly, not completely, but enough to no longer be hot. I beat the egg and add about half to the puree. I sprinkle half of the flour on the counter, turn the puree out, and then add the remaining flour on top. I start mixing with my hands just enough to combine, without over-kneading. I adjust the texture – if it’s sticky, I add a little more flour. The dough should be soft and not stick to my hands, but not dense.
4. Shaping the Gnocchi
I divide the dough in half, rolling each portion on the floured counter into ropes about 1 cm thick. I cut pieces about 2 cm long. If I have time, I can roll each piece on the back of a fork for ridges, but it’s not essential.
5. Cooking the Gnocchi
I bring a large pot of salted water to a boil. When it boils, I add the gnocchi in batches. They are ready when they float to the surface, about 2 minutes. I scoop them out with a slotted spoon directly onto a plate with a thin layer of oil to prevent sticking.
6. Final Browning
I heat a pan with a little olive oil and fry the gnocchi until they get a bit of color on all sides. They don’t need to be crispy, just lightly golden. I set them aside.
7. Preparing the Mushrooms
In the same pan (or another clean one if preferred), I add 3-4 tablespoons of olive oil and the sliced mushrooms. I let them cook over medium heat until the liquid reduces and they start to color. I add the chopped garlic, salt, pepper, thyme, and tarragon. I mix and let it cook for another 3-4 minutes until it smells nice.
8. Final Assembly
I add the browned gnocchi over the mushrooms, mixing to combine the flavors and taste. If more salt is needed, I add it now. The gnocchi with mushrooms are ready to be plated.
Why I Make This Recipe Often
Because I can use up leftover potatoes or mushrooms, and the dough comes together easily if the potatoes are baked correctly. The recipe is quicker compared to other gnocchi, and the mushrooms provide enough flavor that heavy sauces aren't necessary. It can also be made in advance, keeps well for the next day, and doesn’t require fancy ingredients.
Tips and Variations
Tips
- Yellow or red potatoes are best, as they have a starchy flesh. Avoid new or very watery potatoes.
- Add the flour gradually; there are significant differences between potato types.
- Don’t over-knead, or the gnocchi will be tough.
- Cook gnocchi in batches to prevent sticking.
Substitutions
- You can use just thyme if you don’t have tarragon.
- Gnocchi can also be made with purple or sweet potatoes, with slight adjustments to the flour.
- Olive oil can be replaced with butter for a different flavor when browning.
Variations
- You can add grated Parmesan to the dough or on top at the end.
- They also work well with a bit of blanched and chopped spinach in the dough.
- The mushrooms can be replaced with a mix of stir-fried vegetables.
Serving Ideas
- Top with a little aged cheese or grated Parmesan.
- Serve with a simple green salad.
- Pair with a sour cream and mustard sauce.
Frequently Asked Questions
How much flour do I use if I change the type of potatoes?
It depends on how moist they are. I add the flour gradually and stop when the dough no longer sticks but remains soft.
Can I bake the potatoes a day in advance?
Yes, you can bake them the night before, but the puree needs to be brought to room temperature before making the dough.
Can gnocchi be frozen?
Yes, you can freeze them raw on a tray and then place them in bags. They can be boiled directly from frozen, adding 1-2 extra minutes.
Can I use a different type of mushroom?
Any mushrooms you have – oyster, porcini, chanterelles – will change the texture and flavor slightly.
Nutritional Values (per estimated serving)
Calories: 270-300 kcal
Protein: 8-10 g
Carbohydrates: 45-50 g
Fats: 6-8 g
No ultra-processed ingredients; most calories come from potatoes and flour. The mushrooms and oil provide fiber and healthy fats.
Storage and Reheating
Gnocchi with mushrooms will last 2 days in the fridge in a covered container. To reheat, I place them in a pan with a little oil or water for 3-4 minutes over low heat. I don’t recommend using the microwave, as they become sticky. They can be frozen raw; do not cook them.