Wild Mushroom Gnocchi Recipe

Prepare the Potatoes

Boil the potatoes in salted water until tender. Drain and let them cool slightly, then peel and mash until smooth.

Make the Gnocchi Dough

In a bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. Roll the dough into long ropes and cut into small pieces to form gnocchi.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water. Once they float to the surface, cook for an additional 2 minutes, then remove with a slotted spoon.

Sauté the Mushrooms

In a large skillet, heat olive oil over medium heat. Add the mixed wild mushrooms and sauté until golden brown, about 5-7 minutes.

Add Garlic and Wine

Stir in the minced garlic and cook for 1 minute. Then, add the white wine and let it simmer until reduced by half.

Finish the Sauce

Reduce heat to low and stir in the heavy cream and Parmesan cheese. Season with salt and black pepper to taste. Cook until the sauce thickens slightly.

Prepare the Pickling Liquid

In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer until the sugar and salt dissolve.

Pickle the Fennel

Place the sliced fennel in a jar and pour the hot pickling liquid over the fennel. Let it cool to room temperature, then refrigerate for at least 1 hour.

Combine Gnocchi and Sauce

In the skillet with the mushroom cream sauce, add the cooked gnocchi and toss gently to coat.

Serve

Plate the gnocchi with mushroom cream sauce, top with pickled fennel, and garnish with shaved Parmesan cheese.