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Gnocchi with Mushrooms and Truffle Sauce

1 hrs 30 min·82 ViewsTranslated
Gnocchi with Mushrooms and Truffle Sauce

Roland

49 Recipes

Dive into the world of homemade gnocchi, which delight with their delicate texture and intense flavor. This recipe takes you on a culinary journey where you'll learn how to create small masterpieces from simple potatoes and a few tricks. The special preparation of the potatoes in the oven ensures a dry, aromatic base product that lays the foundation for perfect gnocchi. Combined with a quickly fried mushroom pan, caressed by gentle garlic and fresh thyme, and a creamy truffle sauce refined with Parmesan, a dish emerges that is both rustic and elegant. This recipe is a tribute to the joy of cooking and enjoying good ingredients, perfect for a special dinner or when you want to treat your loved ones to something homemade. The truffle oil gives the dish a luxurious touch that makes it unforgettable.

Allergens
2,986kcal

3 Portions · 1,741 g

Protein
94 g
Carbohydrates
323 g
Fat
142 g
Fiber
25 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

3

g
  • Floury Potato1 kilogram
  • Nutmeg
  • Black Pepper
  • Salt
  • Eggs2
  • Potato Starch80 grams
  • Wheat Flour80 grams
  • Olive Oil
  • Onion1
  • Garlic Clove1
  • Fresh Thyme Sprigs3
  • White Mushroom250 grams
  • Truffle Oil2 tablespoons
  • Butter1 tablespoon
  • Cream200 grams
  • Parmesan (Gerieben)100 grams

Gnocchi Preparation (Day 1)

  1. 1

    Preheat your oven to 200°C (390°F) top/bottom heat.

  2. 2

    Halve the 1 kg starchy potatoes and place them cut-side up on a baking sheet lined with parchment paper.

  3. 3

    Bake the potatoes for about 50 minutes in the preheated oven until they are soft.

    Timer50 min
  4. 4

    Press the baked potatoes through a potato ricer. Optionally, you can remove the skin beforehand or take it out of the ricer after pressing.

  5. 5

    Let the pressed potatoes steam out well, then place them, well covered, in a cool place overnight, for example, in the refrigerator.

Gnocchi Dough Preparation (Day 2)

  1. 6

    Season the chilled potatoes from the previous day generously with nutmeg, pepper, and salt to your taste.

  2. 7

    Add 2 eggs, 80 g potato starch, and 80 g wheat flour to the seasoned potatoes.

  3. 8

    Quickly knead everything into a homogeneous potato dough. Be careful not to knead too long, otherwise the dough will absorb too much starch and flour and become dry.

  4. 9

    Let the finished dough rest for 10 minutes at room temperature.

    Timer10 min

Cooking Gnocchi

  1. 10

    Roll the dough in portions into a roll about 1-2 cm thick, then cut off even pieces.

  2. 11

    Cook the gnocchi pieces in lightly salted, bubbling water for about 2 minutes until they float to the surface.

    Timer2 min
  3. 12

    Immediately rinse the cooked gnocchi with cold water and place them in a bowl with a little olive oil so they don't stick together.

Mushroom Preparation

  1. 13

    Heat some olive oil in a pan over medium heat.

  2. 14

    Peel and halve the garlic clove, press it lightly, and fry it in the oil for 1 to 2 minutes until a slight aroma develops.

    Timer2 min
  3. 15

    Remove the garlic from the pan before it browns too much.

  4. 16

    Finely grate the onion or shallot and add it to the pan. Sauté it without letting it brown.

  5. 17

    Pluck about 2 tablespoons of green thyme leaves from a fresh sprig and toast them with the onion for about 30 seconds.

    Timer30 s
  6. 18

    Add the 250 g mushrooms, sliced 2 to 3 mm thick, and toss them briefly with a little more olive oil.

  7. 19

    Fry the mushrooms for a maximum of 3 minutes so they retain a good bite.

    Timer3 min
  8. 20

    Finally, finish the mushrooms with a dash of truffle oil.

Truffle Sauce Preparation

  1. 21

    Add 1 tablespoon of butter to a pan and let it melt.

  2. 22

    Grind some pepper into the melted butter.

  3. 23

    Add 200 g cream and mix everything well.

  4. 24

    Melt 100 g grated Parmesan into the cream sauce, as desired.

  5. 25

    Stir 1 to 2 tablespoons of truffle oil into the sauce, depending on how intense you like the truffle flavor and the quality of your oil.

Plating and Serving

  1. 26

    Add the cooked gnocchi to the truffle sauce and gently toss until they are well coated.

  2. 27

    Distribute the gnocchi with truffle sauce onto deep plates.

  3. 28

    Distribute the fried mushrooms evenly over the gnocchi on the plates.

  4. 29

    Garnish each plate with a small dollop of grated Parmesan and a few fresh thyme leaves.

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