Potato Gnocchi with Wild Mushroom Sugo
Indulge in the rich, earthy flavors of Potato Gnocchi with Wild Mushroom Sugo, a comforting Italian-inspired dish that's perfect for any season. Delicate, pillowy gnocchi made from russet potatoes are paired with a luscious mushroom sugo, featuring a medley of wild mushrooms like chanterelles, porcini, or cremini. The sauce is enriched with dry white wine, vegetable stock, and a touch of cream, creating a harmonious balance of savory and velvety textures. A final flourish of grated Parmesan and fresh parsley elevates this dish to restaurant-worthy status. Ideal for a dinner party or a cozy meal at home, this recipe not only highlights the art of homemade gnocchi but also celebrates the deep, umami-packed flavors of wild mushrooms.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 1.5 cups All-purpose flour
- 2 large Egg yolks
- 1.5 tsp Salt
- 1 lb Wild mushrooms (chanterelles, porcini, or cremini)
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1 medium Shallot, finely chopped
- 0.5 cup Dry white wine
- 1 cup Vegetable stock
- 0.25 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 400°F (200°C). Wash the potatoes and pierce them several times with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until soft.
Once the potatoes are cool enough to handle, peel them and pass them through a potato ricer or mash them until smooth. Spread the mashed potatoes out on a clean surface to cool completely.
Sprinkle the flour and salt over the cooled potatoes. Make a well in the center and add the egg yolks. Gently mix and knead the dough just until it comes together, being careful not to overwork it.
Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pieces and use a fork or a gnocchi board to create ridges on each piece.
Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water in batches. Boil until they float to the top, then cook for 1-2 more minutes. Remove with a slotted spoon and set aside.
To make the mushroom sugo, clean and slice the wild mushrooms. Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and garlic, and sauté until fragrant.
Add the mushrooms to the skillet and cook until they release their liquid and begin to brown, about 8-10 minutes. Deglaze the pan with the white wine and cook until it is mostly evaporated.
Pour in the vegetable stock and heavy cream. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Season with salt and black pepper to taste.
Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. Sprinkle with grated Parmesan cheese and chopped parsley. Serve immediately.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 5.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
