"On the last night of a teachers' conference in Boulder, Colorado, I had dinner with some colleagues at a delightful little restaurant called Dandelion," says Cindy Chassee of Wyoming, Michigan. "We sat on the patio and shared a memorable gnocchi and wild mushroom dish."
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Ingredients
Makes 4 Servings
Gnocchi:
Mushroom Sauce:
For gnocchi:
Step 1
Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
Step 2
Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
For mushroom sauce:
Step 3
Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Step 4
Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
Leave a Review
Reviews (52)
Back to TopI had picked fresh chanterelles and wanted something different. Cheated and used store bought gnocchi. But the sauce was delicious and simple. Used truffle salt instead of oil. Definitely a keeper.
LydLin
Eugene, OR
12/2/2016
Oh I forgot to mention that I added a few drops of truffle oil at the end.
omalley38
Toronto, ON
9/12/2016
这是非常好的。我的生日午餐做的for my girlfriends. Everyone loved it. I just used store bought gnocchi, doubled the sauce and instead of 1 3/4 cup of chicken stock, I used 1 cup of the stock and 3/4 cup of madeira. I did add some flour with a bit of water to thicken it a bit. Very tasty,
omalley38
Toronto, ON
9/12/2016
I used store bought gnocchi, and modified with what I had on hand--green onions, crimini mushrooms, fresh baby spinach, and a pinch of truffle salt (plus the other ingredients, butter, olive oil, chicken broth). Delicious! I want to try the sherry variation someone suggested too. A winning sauce. for gnocchi.
pweiss
Trenton, ME
10/4/2015
Made a few adjustment to the sauce including the addition of 1/2 cup sherry (amontillado), pancetta, and some Cremini mushrooms. I made a rich chicken stock, of which I used three and cups. The sauce was amazing! Really good and not too thin. I used fresh store bought gnocchi.
Jonw
San Francisco
11/10/2013
Loved the recipe. Thankfully I read the prior reviews about it being too thin, so I made a quick roué an added at the last minute to thicken up the sauce and it turned out perfect. I too used crimini mushrooms and added some white mushrooms for bulk (since we really like mushrooms). I had a mushroom stock I made and froze a while back and that punched up the mushroom flavor even more.
tbarker3
Atlanta, GA
12/23/2012
I thought this was very good, but if I were to go to the trouble of making homemade gnocchi again (it was my first time), I'd probably try a different sauce -- pesto or a tomato meat sauce. Still, it was good. I changed the recipe only very slightly, following the tips to decrease the amount of chicken broth and add some wine (I did 1/2 cup wine first, let that reduce, then 1 cup broth) and to add a little flour to thicken the sauce. I also cooked the sauce on high, which helped with the thickening. I didn't use any truffle oil, and my arugula was baby arugula.
匿名
wash, dc
11/29/2012
I used cremini mushrooms which gave it a depth of flavor. I used store-bought gnocchi and had the same issue as many others - the sauce was just too thin. After all the butter and oil, I just didn't want to add cream or starch and was hoping the starchy gnocchi would soak it up which it didn't when I first served it. After refrigerating the leftovers, and then reheating it for my parents a few hours later, I was pleased to see that some of the liquid did absorb though it didn't look as pleasing. They still enjoyed it. I don't agree with the garlic or button mushroom substitutes - the truffle oil, shallots and creminis give it a delicate flavor that I feel the garlic would just overpower and button mushrooms taste like nothing. Tips: Add less stock, Quick dish
匿名
nyer in london
5/20/2012
Made it with store-bought gnocchi and had the same issue as many others - the sauce was just too thin. After all the butter and oil, I didn't want to add cream. Next time I'll add less stock but it was a hit and super quick so I'll make it again.
匿名
nyer in london
5/20/2012
I used store bought gnocchi and less mushrooms (not much of a mushroom fan). The sauce was really great! It was savory. I will be making this again.
camp_firegirl333
6/29/2011
I made the mushroom sauce with store bought gnocchi, so this review is for the sauce only. I used button mushrooms and red onions instead of shallots, because that is what I had on hand. It was easy and delicious. Will definitely make this again!
digigirl
Sugar Land, TX
3/22/2011
Made almost to the letter...however, when it became time to mix the gnocchi with the sauce, the sauce seemed wayyyy to thin, so I added some flour. And seasoned with s&p. It was good, but not spectacular. But it was quick, so I'll def. try again, following the suggested additions of sherry and garlic.
SheRat
San Francisco
1/14/2010
This is a delicious recipe. My husband and daughter loved it. As recommended by other reviewers, I added lots of garlic and used one cup of stock (I used veggie) and and 3/4 cup of wine. I will definitely make this again.
匿名
Irivine, CA
7/20/2009
I did a google search for gnocchi and mushroom because I had some mushrooms that were about to turn, and this was delicious. Will save and make it again
chenning3
Pittsburgh, PA
4/5/2009
DELICIOUS!!!! Use store bought gnocchi. Substitute 3/4 cup sherry for the broth and add lots of garlic! The best food is made of simple, fresh ingredients and this recipe is a great way to show that! 1/2 hour and it's on the table and will garner compliments from all who eat it! YUM YUM!
匿名
High Park, Toronto
8/13/2008
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