Potato gnocchi with wild mushroom sugo is a classic Italian dish that combines the earthy flavor of wild mushrooms with the soft, pillowy texture of potato gnocchi. The dish is often served with a simple tomato sauce, but it can also be enhanced with a variety of other sauces, such as a creamy Alfredo sauce or a pesto sauce. Potato gnocchi with wild mushroom sugo is a versatile dish that can be enjoyed as a main course or as a side dish. Whether you are a seasoned cook or a beginner, this dish is sure to become a favorite in your kitchen.
Let's cook with our recipes!
POTATO GNOCCHI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h47m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
- Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
- Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
- As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
- When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
POTATO GNOCCHI WITH WILD MUSHROOM SUGO
Steps:
- For the gnocchi: Preheat oven to 375°F. Bake potatoes until very soft Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a ricer. You should have about 4 cups. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper and nutmeg. Work the mixture with a wooden spoon until smooth. Add the 1 cup flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into eight equal pieces. Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, then cut crosswise at 1/2-inch intervals. Let them dry at room temperature for at least 20 minutes. For the sugo: Heat a large sauté pan over high heat. When hot, add oil, then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes, then add garlic and cook, stirring, for about a minute to release its fragrance. Add shallot and cook for about a minute, then add parsley and rosemary. Cook briefly to release their fragrance, then add red wine and simmer until almost evaporated. Add tomato, then broth. Simmer until lightly reduced, 4 to 5 minutes. Season to taste with salt and pepper. Remove from heat and stir in the butter. Bring a large pot of salted water to a boil. Add half the gnocchi. They are usually done about 2 minutes after they float to the surface, but test one to be sure. Lift them out with a skimmer and transfer to the sauce. Cook briefly in the sauce to coat them well, then divide among four warm bowls. Grate Parmesan over each serving.
GNOCCHI WITH MUSHROOMS AND ONION
Tender potato gnocchi are so delicious with sauteed mushrooms and onions. This is one of my family's go-to side dishes. -Kris Berezansky, Clymer, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Cook gnocchi according to package directions. Meanwhile, in a large cast-iron skillet, saute mushrooms and onion in butter until tender., Drain gnocchi. Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 287 calories, Fat 11g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 583mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
POTATO GNOCCHI WITH WILD MUSHROOM SAUCE
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.
- In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.
- Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated; cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.
GNOCCHI WITH WILD MUSHROOMS
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove from heat and set aside. Boil the gnocchi until tender but firm and drain. Toss the gnocchi with the mushroom mixture, add the Parmesan cheese, season with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 733 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO GNOCCHI WITH BUTTERNUT SQUASH AND WILD MUSHROOMS
Roast the squash and make the gnocchi a day ahead and then this dish may be put together quickly. I often use purchased potato gnocchi from the chill cabinet in my local supermarket and it is still delicious.
Provided by MarieRynr
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Plate the grated, cooked potatoes on a work surface in a mound. Make a well in the center and sprinkle with salt and pepper. Add the egg yolk and begin to knead in half the flour. When moistened, add the other half of flour and knead until the dough comes together. let it rest for 2 minutes.
- Fill a large pot with cold water, add 1 teaspoons salt and bring to a boil. Have a bowl of ice water nearby.
- Cut the dough into 4 equal pieces. Roll each piece into a 1/2 inch log. Cut each log into 1/2 inch pieces. When the water is boiling drop the gnocchi into the water and boil until the pieces float to the surface, about 1 minute.
- Remove the gnocchi and plung into the ice water to stop the cooking, then let drain.
- Melt butter in a 10 inch skillet over medium high heat. Stir in mushrooms and cook until tender, about 5 minutes. Stir in cubed roasted squash and cooked potato gnocchi. Add lemon juice, sage strips and season with salt and pepper.
- Cook, tossing occasionally until gnocchi and squash start to brown, about 5 to 8 minutes.
Nutrition Facts : Calories 361.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 77.7, Sodium 245.7, Carbohydrate 58.5, Fiber 7.5, Sugar 6.4, Protein 7.3
GNOCCHI WITH WILD MUSHROOMS
Make and share this Gnocchi With Wild Mushrooms recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- In a large oven proof skillet, heat olive oil with butter.
- Add mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes.
- Add the wine and cook until evaporated.
- Add the broth, cream and thyme.
- season with salt and pepper; bring to a boil.
- Meanwhile, cook gnocchi according to package directions. Drain well.
- Add gnocchi to the mushrooms and simmer, stirring, for 1 minute.
- Stir in 1/4 cup of the Parmesan cheese and sprinkle the remaining cheese on top.
Nutrition Facts : Calories 214.8, Fat 17.8, SaturatedFat 8.6, Cholesterol 41.8, Sodium 102.5, Carbohydrate 7.5, Fiber 1.5, Sugar 2.7, Protein 7.8
POTATO GNOCCHI WITH PORK AND WILD MUSHROOM RAGù
Provided by Bruce Aidells
Categories Mushroom Onion Pork Tomato Sauté Low Cal High Fiber Dinner Parmesan Sausage Celery White Wine Winter Prosciutto Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
- Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
- Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
- Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
- What to drink:
- Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
GNOCCHI WITH WILD-MUSHROOM SAUTE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside.
- In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.
- Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 14 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold potatoes for the best gnocchi texture.
- Cook the potatoes thoroughly: Make sure the potatoes are fully cooked before mashing them. This will help the gnocchi hold their shape.
- Use a light touch when mixing the dough: Overmixing the dough will make the gnocchi tough.
- Don't overcrowd the gnocchi when cooking: Cook the gnocchi in batches to prevent them from sticking together.
- Serve the gnocchi immediately: Gnocchi is best served fresh, so don't let it sit for too long before eating.
Conclusion:
This recipe for potato gnocchi with wild mushroom sugo is a delicious and hearty meal that is perfect for a special occasion. The gnocchi are light and fluffy, and the sugo is rich and flavorful. With a few simple tips, you can make this dish at home and impress your friends and family. Using seasonal ingredients and experimenting with different variations of the recipe is also a great way to make the dish your own. Whether you prefer a creamy or a tomato-based sauce, or you want to add different vegetables or herbs, there are endless possibilities to customize this recipe and make it your own.
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