Today, Potato Gnocchi with mushrooms in the dough, easy, quick, and delicious. They stand out from all the gnocchi variants for their incredible flavor and aroma that spread after cooking.
A dish that I would unhesitatingly call heavenly! Their softness and enveloping taste win over every palate.
How much I enjoy making potato gnocchi with mushrooms in the dough!
I love them in all gnocchi variants: classic, purple potatoes, pumpkin, Roman-style, spinach, in the form of spätzle and even dumplings, they are one of my most beloved Sunday dishes and nothing less than one of my favorite comfort foods.
Like all recipes that involve kneading and shaping a mixture with your hands, I find that they not only bring a lot of satisfaction but are also a very relaxing and pleasant activity.
For an excellent result of these potato gnocchi with mushrooms in the dough, I recommend using old potatoes, with a mealy and starchy flesh, as new ones absorb too much flour, making the gnocchi’s texture hard and rubbery.
A fundamental characteristic of potato gnocchi with mushrooms in the dough is indeed their softness, which can only be guaranteed by avoiding adding too much flour to the dough, and of course, not overworking the dough.
For mushrooms, I chose a tray of fresh mixed mushrooms, but champignons are also fine.
You will need to adjust based on the consistency of your dough. Only experience will allow you to understand when a dough is perfect.
Let’s see how to proceed in detail.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 1 Hour
- Portions: 4/6
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Potato Gnocchi with Mushrooms
- 1.75 lbs potatoes
- 10.5 oz champignon mushrooms (weight when raw or mixed mushrooms)
- 2.5 cups flour (the flour may vary depending on the moisture of the potatoes you used)
- 1 egg
- salt
- as needed chopped parsley (fresh)
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- pepper
Tools
- Pressure Cookers
- Potato Ricers
- Pastry Boards
- Kitchen Scales
- Gnocchi Boards
- Blenders
Steps for Potato Gnocchi with Mushrooms
To make potato gnocchi with mushrooms in the dough, first you need to cook the potatoes, so:
Wash the potatoes and place them in a pressure cooker, cover with water, and put them on the stove. Once it starts to whistle, count about 10 minutes (or a little longer if the potatoes are large).
If you don’t have a pressure cooker, proceed with cooking them in the classic way that suits you best.
Let’s start with the mushrooms needed for the dough.
(I used a mix of mixed mushrooms, but champignon mushrooms are also fine).
Immediately clean the fresh mushrooms by scraping the soil with a small knife or a clean cloth but NEVER rinse them under tap water, or they will be ruined.
Cut larger mushrooms into pieces while leaving the smaller ones whole.
Heat a little extra virgin olive oil in a large pan and add the garlic cut in half and with the central core removed.
Let the oil flavor for a few minutes, then add the mushrooms and cook them at high heat. Sauté the mushrooms for 10 minutes to evaporate the liquids, of course, adjust the salt, sprinkle with fresh chopped parsley, and a bit of pepper.
Remove the garlic.
The liquid must dry well.
Then put the mushrooms without the liquid in a blender and blend them.
Blend to your liking; I made them into a cream.
Mash the potatoes, add the cooked mushrooms.
Make a well in the center, add the egg, and then a portion of flour
Be cautious with the flour, adjusting to the consistency of the potatoes and mushrooms.
Mix well, gradually adding the flour.
In the end, you’ll have a firm and soft dough.
From the obtained dough, make cords about 1 centimeter thick and cut them into pieces about 1 centimeter long.
Roll each piece on the gnocchi board or use the tines of a fork.
(Like the potato ones, cook them in salted water, they will be ready when they float to the top).
Potato gnocchi with mushrooms in the dough are ready to be cooked and seasoned as you prefer!
Enjoy your meal.
Tips
Once mashed, make sure the potatoes cool slightly (but do not cool completely) before adding the flour. Similarly, the mushrooms need to be cooked and all the liquid absorbed.
The dough should be worked as little as possible, only enough to compact the ingredients (otherwise, it risks becoming too moist). If the dough is too soft and sticky, don’t add flour, but transfer it to another floured work surface and continue working it. Remember, the less flour you add to the gnocchi, the softer they will be: the right percentage is 25-30% of the weight of the potatoes. If you’ve used the right potatoes, the flesh will be dry; if any water droplets come out while mashing, remove them before mashing!
If you liked this recipe, click on many stars, thank you very much.
I look forward to seeing you in my group: https://www.facebook.com/groups/488624465780860
Or on my page: https://www.facebook.com/gustoamoreefantasie
FAQ (Questions and Answers)
What potatoes should I use?
The best potatoes are old ones, with white flesh and not yellow, mealy and rich in starch: you will get a non-watery dough that needs little flour (red-skinned potatoes are also fine). Remember to cook the potatoes with the skin on and work them hot once cooked (if they cool, they risk becoming sticky).
Can I freeze them?
If you want to freeze the gnocchi, first place them on a tray in the freezer, and once firm, transfer them to a food bag. Attention: we recommend freezing individual portions.
How long do they last in the freezer and how should they be cooked?
They last for several months, and remember: when cooking, drop them directly into boiling salted water without thawing.
How can I season them?
Butter and sage is the best, or prepare a kind of béchamel: then heat milk in a saucepan. In another saucepan, melt butter and flour. Once the mixture separates from the sides, pour in the milk and continue to stir over medium heat until the mixture thickens. At this point, sprinkle in the Parmesan while continuing to stir. Adjust the salt, ready to season the potato gnocchi with mushrooms in the dough.
