Jul 14 2026
Restaurants›Solevo Kitchen›Gnocchi Recipe

Gnocchi Recipe

Inspired by Solevo Kitchen
Time1h 30m
Serves4

WILD MUSHROOMS, ROSEMARY, MADEIRA CREAM, ARUGULA

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Ingredients

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Gnocchi

Mushroom & Rosemary Madeira Cream

Finish & Garnish

Method

Gnocchi

  1. 1

    Bake or steam potatoes

    Preheat oven to 220°C (425°F). Prick whole unpeeled potatoes with a fork and bake directly on the rack until tender, about 45–60 minutes depending on size. Alternatively, you can boil whole potatoes in salted water until fork-tender, about 30–40 minutes. Drain if boiled. Baking yields drier potatoes (preferred).

  2. 2

    Rice the potatoes

    While hot, halve and scoop flesh or peel and pass potatoes through a ricer onto a clean work surface. Spread slightly to release steam and let cool for 5 minutes but keep warm enough to incorporate egg yolks.

  3. 3

    Make dough

    Sprinkle the riced potato with salt and pepper. Make a well in the center and add the egg yolks. Mix gently with your hands or a bench scraper, then add the flour in 2 additions, bringing dough together after each. Work as little as possible — stop when a cohesive, slightly tacky dough forms. If dough is too sticky add up to 2–3 tbsp more flour; if too dry add a teaspoon of water.

  4. 4

    Portion and shape

    Divide dough into 4 pieces. Roll each into a long rope about 2 cm (3/4 in) thick on a lightly floured surface. Cut into 2 cm pieces. To shape gnocchi, roll each piece over the tines of a fork or a gnocchi board to create ridges, or simply press lightly with a floured thumb for a dimple. Place formed gnocchi on a lightly floured tray in a single layer.

  5. 5

    Par-cook gnocchi

    Bring a large pot of salted water to a rolling boil. Add gnocchi in batches (do not overcrowd). They are done when they float, about 1–2 minutes after boiling. Remove with a slotted spoon to a tray and toss gently with 2 tbsp melted butter to keep from sticking and to add richness.

Mushroom & Rosemary Madeira Cream

  1. 6

    Sauté mushrooms

    Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add the chopped mushrooms in a single layer (work in batches if needed) and leave undisturbed for 2–3 minutes to brown, then stir and continue until mushrooms are caramelized and any released liquid has mostly evaporated, about 6–8 minutes total per batch. Transfer mushrooms to a bowl and set aside.

  2. 7

    Cook aromatics

    Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Add the minced shallot and cook until translucent, about 2 minutes. Add the garlic and chopped rosemary and cook another 30 seconds until fragrant.

  3. 8

    Deglaze with Madeira

    Pour in the Madeira and stir, scraping up any browned bits from the pan. Let the alcohol reduce by half, about 2–3 minutes.

  4. 9

    Build the cream sauce

    Add the stock and bring to a simmer. Stir in the heavy cream and Dijon mustard. Reduce the heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Taste and season with salt and pepper.

  5. 10

    Finish sauce with mushrooms

    Return the browned mushrooms and any accumulated juices to the skillet. Stir to coat and warm through for 1–2 minutes. If the sauce is too thick, loosen with a splash of stock or water (1–2 tbsp).

Finish & Serve

  1. 11

    Combine gnocchi with sauce

    Add the par-cooked gnocchi to the mushroom cream pan in batches over medium heat. Gently toss for 1–2 minutes so gnocchi finish cooking in the sauce and pick up flavor and slight browning where they contact the pan.

  2. 12

    Add greens and cheese

    Remove pan from heat. Stir in the baby arugula and drizzle the olive oil and optional lemon juice; toss just until arugula wilts slightly. Fold in half of the grated cheese so it melts into the sauce, reserving the rest for serving.

  3. 13

    Plate and garnish

    Divide gnocchi among warm plates or bowls. Spoon extra sauce and mushroom pieces on top. Sprinkle remaining grated cheese and finish with a few small rosemary leaves or a light grind of black pepper. Serve immediately.

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