Purple Gnocchi with Shiitake Mushrooms
Elevate your dinner game with this stunning Purple Gnocchi with Shiitake Mushrooms recipe, a feast for both the eyes and palate. Made from vibrant purple potatoes, this homemade gnocchi boasts a naturally striking hue and a delicate, pillowy texture. Tossed in a creamy garlic and thyme sauce with sautéed shiitake mushrooms, the dish achieves a perfect balance of earthy richness and velvety smoothness. Each gnocchi is lightly pan-fried to golden perfection, adding a subtle crispness that contrasts beautifully with the creamy sauce. Topped with a sprinkle of fresh parsley, this elegant vegetarian entrée is as flavorful as it is visually captivating. Perfect for special occasions or an indulgent weeknight meal, this recipe offers a satisfying, gourmet twist on classic Italian comfort food.
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Recipe Information
Ingredients
- 500 grams Purple potatoes
- 150 grams All-purpose flour
- 30 grams Parmesan cheese, grated
- 1 piece Egg yolk
- 1 teaspoon Salt
- 200 grams Shiitake mushrooms, sliced
- 2 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 75 milliliters Heavy cream
- 1 tablespoon Olive oil
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
Instructions
Peel the purple potatoes and cut them into small chunks. Boil in salted water until fork-tender, about 12-15 minutes. Drain and let cool slightly.
Pass the boiled potatoes through a potato ricer or mash them until smooth. Spread the mashed potato on a clean surface in a thin layer to let it cool completely.
Sprinkle the mashed potatoes with flour, Parmesan cheese, and salt. Add the egg yolk in the center.
Gently fold the ingredients together and knead gently to form a soft dough, being careful not to overwork it. Add a little extra flour if needed to prevent sticking.
Divide the dough into 4 portions. Roll each portion into a long rope about 1.5 cm thick. Cut the ropes into 2 cm pieces to form small gnocchi.
Optional: Roll each piece over the back of a fork or a gnocchi board to create ridges.
Bring a large pot of salted water to a boil. In batches, cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a plate. Set aside.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the sliced shiitake mushrooms and cook until browned and tender, about 5 minutes.
Add the minced garlic and thyme to the skillet with the mushrooms. Cook for another 1-2 minutes, stirring frequently.
Reduce the heat to low and stir in the heavy cream. Season with black pepper and adjust salt as needed. Let the sauce simmer for 2-3 minutes.
In a separate pan, melt the remaining tablespoon of butter. Sauté the cooked gnocchi in batches until lightly golden on the edges, about 2 minutes per side. This step adds texture and enhances flavor.
Gently fold the sautéed gnocchi into the mushroom sauce. Mix to coat evenly.
Serve the purple gnocchi with shiitake mushrooms hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 11.8 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 459 mg | 35% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3144 mg | 67% | |
*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.
