Potato gnocchi with red sauce and porcini mushrooms: a simple and tasty autumn recipe
The potato gnocchi with porcini mushroom sauce are one of the most loved recipes of the autumn season. Soft, delicious, and wrapped in an intense aroma, they represent the perfect fusion between the simplicity of country cooking and the richness of forest flavors.
The secret to success lies in the quality of the potatoes and porcini: choose starchy potatoes and fresh mushrooms, or, if they are out of season, opt for dried porcini soaked in warm water. The red sauce with tomato puree provides creaminess and a slightly sweet touch that enhances the taste of the mushrooms, creating a perfect balance.
A traditional dish that wins over both young and old, perfect for family Sundays or a rustic dinner with friends.
Making them at home is not difficult: you just need a few quality ingredients and some care to achieve a soft yet firm consistency.
Ideal in the autumn season when porcini are fresh and fragrant, but also excellent with dried or frozen ones, the potato gnocchi with porcini mushroom sauce are a comfort food that warms the heart.
Below are more gnocchi recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 599.71 (Kcal)
- Carbohydrates 106.01 (g) of which sugars 3.45 (g)
- Proteins 21.75 (g)
- Fat 12.10 (g) of which saturated 3.48 (g)of which unsaturated 1.80 (g)
- Fibers 9.79 (g)
- Sodium 686.90 (mg)
Indicative values for a portion of 480 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes (starchy)
- 2 1/2 cups all-purpose flour
- 1 egg
- to taste salt
- 1 oz dried porcini mushrooms (or 10.5 oz of fresh porcini)
- 1 1/4 cups tomato puree
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- 1 bunch chopped parsley
- to taste salt
- to taste pepper
- 1/3 cup grated Parmesan cheese
Tools
- Potato Masher Fousenuk Stainless Steel Potato Masher, Professional Ergonomic Handle, Manual Kitchen Gadget, Foldable Masher for Mashed Potatoes, Jam, Vegetables, Fruits
- Frying Pan Moneta Etnea Artech Stone Ultra – Non-stick Aluminum Frying Pan, Black, 11 inches
- Ladle Fackelmann Skimmer, made of recycled stainless steel, high gloss, ideal for frying, fresh and filled pasta, dishwasher safe, dimensions 13.6 x 4.3 inches
Steps for potato gnocchi with red sauce and porcini mushrooms
Prepare the gnocchi: Boil the potatoes with their skins, then peel and mash them while still hot. Add the egg and salt, then gradually add the flour until you achieve a soft yet firm dough. Roll into logs, cut into pieces, and pass them over a fork to create ridges. (If you don’t have time to make them, you can use store-bought ones)
Prepare the sauce: In a large pan, sauté the garlic with the oil. Add the porcini mushrooms sliced and cook them for 5-6 minutes. If using dried porcini, soak them in warm water for about 30 minutes before using to soften. Add the tomato puree, season with salt and pepper, and cook over low heat for about 20 minutes.
Cook the gnocchi: Drop them into boiling salted water and drain them as soon as they rise to the surface. Add them immediately to the pan with the porcini red sauce, stir gently, and finish with grated Parmesan cheese and fresh chopped parsley.
FAQ
What are the characteristics of potato gnocchi with red sauce and porcini mushrooms?
It’s a balanced and satisfying dish: rich in complex carbohydrates, low in fat, and with the right amount of fiber and minerals from the mushrooms. Perfect for a complete and genuine meal, especially if accompanied by a light side dish or a glass of full-bodied red wine.
