Maestro’s Potato Gnocchi with Porcini Mushroom Sauce



Dig into this tummy warming recipe courtesy of Italian Eatery Maestro! The mushroom sauce can be used on any type of pasta, if you’re not a fan of Potato Gnocchi.+


1 kg potatoes
300 g flour
3 large eggs
1 g nutmeg
10 g salt
2 g white pepper
30 g freshly grated Parmesan cheese



Boil the potatoes (unpeeled) in salted water until tender and soft.

Drain, cool, peel, and mash them with a fork or potato masher in a large bowl.

Add flour, eggs, nutmeg, salt and white pepper.

Mix all with the Parmesan cheese in a large bowl.

Combine all ingredients to make a dough. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut the snakes into half-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 3 to 5 minutes or until the gnocchi have risen to the top; drain and serve with the porcini mushroom sauce and grated Parmesan.

Porcini Mushroom Sauce

50 g porcini mushrooms, (very finely chopped)
1 small shallot onion, (finely chopped)
1 clove garlic (minced)
Large knob of butter
2 cups double cooking cream
Salt and pepper to taste


Melt the butter in a small saucepan and gently sauté the garlic and shallot until translucent. Add finely chopped mushroom and sauté for a few minutes more on a low heat. Add cream, season to taste and reduce to the desired consistency.



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