Mushroom Gnocchi (v) Recipe

Roast/boil potatoes

Place whole, unpeeled potatoes in a large pot of salted water and bring to a simmer; cook until fork-tender, about 25–30 minutes depending on size. Alternatively roast whole potatoes at 200°C/400°F for 45–60 minutes until tender. Drain and cool slightly until you can handle them.

Peel and mash

While warm, peel the potatoes (the skins should slip off) and pass through a ricer or mash very finely. Spread the hot mashed potato on a work surface to let steam escape for 2–3 minutes — this dries them slightly and prevents gummy gnocchi.

Form dough

Make a mound of the mashed potato and create a well in the center. Add the beaten egg, salt and a pinch of grated nutmeg. Sprinkle 1 1/2 cups of the flour over the potato and gently fold together with a bench scraper or your hands. Add more flour a tablespoon at a time only if the dough is sticky — dough should be soft but not tacky. Do not overwork. Taste a tiny piece of raw dough to check seasoning; add a little salt if needed.

Shape gnocchi

Divide dough into 4 portions. On a lightly floured surface, roll each portion into a long rope about 1 1/2 cm (1/2 in) thick. Cut into 2 cm (3/4 in) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place gnocchi on a lightly floured tray in a single layer; keep dusted with flour so they don't stick.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Add gnocchi in batches so they have room. Cook until they float to the surface plus 30–60 seconds (about 2–3 minutes). Remove with a slotted spoon and transfer to a warm shallow pan with a little butter or olive oil to prevent sticking until sauce is ready.

Prepare mushrooms

Wipe mushrooms with a damp towel and slice them evenly. Pat dry if very wet to avoid steaming in the pan.

Sweat aromatics

Heat olive oil and butter in a large wide skillet over medium heat. Add the chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high and add the sliced mushrooms in an even layer. Avoid overcrowding; cook in batches if necessary. Let them brown undisturbed for 2–3 minutes, then stir and continue to cook until they release their liquid and it evaporates and mushrooms are nicely caramelized, about 6–8 minutes total.

Deglaze

Pour in the white wine (or 1/2 cup vegetable stock if not using wine) to deglaze the pan, scraping up browned bits from the bottom. Let it reduce by half, about 2–3 minutes.

Make sauce

Stir in the remaining vegetable stock and bring to a gentle simmer. Reduce heat to medium-low and add the cream. Simmer gently until the sauce thickens slightly, about 4–6 minutes. Stir in thyme, chopped parsley, salt, and black pepper. Taste and adjust seasoning. If using, stir in lemon juice to brighten the flavors.

Combine gnocchi and sauce

Add the cooked gnocchi to the skillet with the mushroom sauce and gently toss to coat, cooking together for 1–2 minutes so gnocchi absorb some sauce and everything is hot. If the sauce is too thick, add a splash of reserved pasta water or vegetable stock to loosen.

Serve

Divide between plates. Sprinkle with grated Parmesan (or vegetarian hard cheese), extra chopped parsley, and a light drizzle of olive oil. Serve immediately.