Mushroom Gnocchi Recipe

Bake or steam potatoes

Preheat oven to 425°F (220°C). Pierce whole russet potatoes several times with a fork and bake on a sheet for 45–60 minutes until very tender when pierced. Alternatively, steam potatoes for 30–40 minutes until tender. Let cool just enough to handle.

Rice or mash potatoes

While still warm (but cool enough to handle), peel the potatoes. Press them through a potato ricer or finely grate on the large holes of a box grater onto a clean work surface to remove lumps and excess moisture.

Make dough

Spread the riced potato into a mound, make a well in the center and add the egg yolks and 1 tsp salt and 1/2 tsp pepper. Sprinkle 1 3/4 cups of the flour over the potato (reserve about 1/4 cup for dusting). Using a bench scraper or hands, incorporate the flour and eggs quickly until a soft dough forms. Add small additional pinches of the remaining flour only if the dough is excessively sticky; aim for a tender rather than stiff dough. Do not overwork.

Portion and shape gnocchi

Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a rope about 3/4 inch (2 cm) diameter. Cut into 1-inch (2.5 cm) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place pieces on a lightly floured tray, not touching.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the water. When they float (about 1–2 minutes), let them cook an additional 30 seconds, then remove with a slotted spoon to a tray. Keep warm; do not overcook or crowd the pot.

Rehydrate porcini

Place dried porcini in a small bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until softened. Strain through a fine-mesh sieve lined with paper towel or cheesecloth, reserving both mushrooms and soaking liquid. Measure out 1/2 cup of the strained soaking liquid and set aside; discard any grit.

Prepare mushrooms

Coarsely chop the rehydrated porcini. In a large skillet over medium-high heat, add 1 tbsp butter and 1 tbsp olive oil. When hot, add the sliced mixed mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 3–4 minutes. Stir and continue until deeply browned, then transfer to a bowl and set aside.

Sauté aromatics

In the same skillet, reduce heat to medium and add remaining 2 tbs butter and 1 tbs olive oil. Add the finely sliced shallots and sauté 3–4 minutes until softened and translucent. Add the minced garlic and chopped rehydrated porcini and cook 1–2 minutes until fragrant.

Deglaze and build sauce

Add the white wine to the skillet and scrape up any browned bits; simmer until mostly evaporated (about 1–2 minutes). Add the reserved 1/2 cup porcini soaking liquid and 1 cup stock and bring to a simmer. Reduce by about one-third, 3–5 minutes.

Finish sauce

Lower heat to medium-low and stir in the heavy cream and thyme. Simmer gently until slightly thickened, 2–3 minutes. Stir in the grated Parmesan and return the browned mixed mushrooms to the pan. Taste and season with 1 tsp salt and 1/2 tsp pepper, adjusting to preference. Keep sauce warm on low heat.

Combine gnocchi and sauce

Add cooked gnocchi to the skillet with the sauce in batches, gently tossing or using a slotted spoon to coat. If sauce seems too thick, add a splash of pasta water or stock to loosen. Warm through 1–2 minutes so flavor melds; do not simmer vigorously to avoid breaking gnocchi.

Crisp shallots

While sauce is finishing, heat neutral oil in a small heavy-bottomed saucepan to 325°F (160°C). Fry the thinly sliced shallots (for frying) in small batches, stirring gently so they separate, until golden brown and crisp, about 2–4 minutes. Use a slotted spoon to transfer to paper towels and sprinkle immediately with flaky sea salt. Reserve oil for another use; let shallots cool to crisp up.

Plate and garnish

Divide the gnocchi and mushrooms between 4 warm plates (servings). Spoon extra sauce over top. Finish each portion with a sprinkle of chopped parsley, a light scattering of crispy shallots, a pinch of lemon zest if using, and an extra dusting of grated Parmesan if desired. Serve immediately.