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Potato Mushroom Gnocchi

Italian.Chef's picture
  Cooked diced potato 4 Cup (64 tbs)
  Olive oil 4 Tablespoon
  Mushrooms 1 Tablespoon (Preferably Wild)
  Parsley 1 Tablespoon
  Rosemary 1 Teaspoon
  Basil 1 Teaspoon
  Salt To Taste

Puree until no lumps are evident.
Set aside.
Heat in skillet.
Add and saute" mushrooms and herbs for approx 2-4 minutes.
Add to potato and combine.
Add slowly to above on a floured surface and knead until dough is no longer sticky, approx 5 minutes.
Add more flour if necessary.
Cut in 4 pieces and roll out each into long, narrow rolls.
Cut into 1/2 pieces.
Cook gnocchi in a large pan of boiling water until they rise to the top, approx 3-4 minutes.
Cook in batches.
Remove with a slotted spoon and serve with sauce of your choice.

Recipe Summary

Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 543

% Daily Value*

Total Fat 61 g94.6%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 533.8 mg22.2%

Total Carbohydrates 168 g55.9%

Dietary Fiber 33.1 g132.4%

Sugars 0.4 g

Protein 29 g57.4%

Vitamin A 33.5% Vitamin C 120.3%

Calcium 47.9% Iron 333.9%

*Based on a 2000 Calorie diet


Potato Mushroom Gnocchi Recipe