Homemade Gnocchi with Porcini Mushroom Sauce



  • 2 cups of mashed potatoes
  • 1 cup flour
  • 1 egg yolk
  • salt and pepper
  • 15 ml olive oil
  • 15 ml butter to fry the gnocchi


  • 80g dried porcini mushrooms
  • 250g mixed mushrooms
  • 1 onion
  • 3 cloves of garlic
  • 1 cup of cream
  • 1 cup vegetable stock
  • 1/2 cup grated parmesan cheese
  • pepper to taste
  • fresh basil to serve


Method for the sauce

  1. Place the porcini mushrooms in a medium bowl. Pour the hot stock over the mushrooms and let them soak for 15 minutes. Drain the mushrooms but reserve the soaking water.
  2. Heat the olive oil in a large pan over medium heat. Add onion, mushrooms. Cook until the mushrooms are soft – about 5 minutes. Add garlic and cook for tw minutes. Add the cream and reserved mushroom stock to the pan and saute for 5 – 10 minutes. Simmer until thickened. Season with parmesan and fresh basil.

Method for Gnocchi

  1. Mix the mash potato, egg, flour and salt until a dough is formed. Sprinkle some floir on a working surface. Place the mixture onto the working surface and roll into a long sausage – about 3cm thick. Cut into 2cm pieces and press them slightly with the back of a fork. Bring a pot of water to the boil and place gnocchi gently into the water. Let them boil until they float on top of the water. Stain them with a slotted spoon. Heat the olive oil and butter in a pan and fry the gnocchi until golden brown.