Jul 13 2026
Restaurants›The Musket Room›Potato Gnocchi Recipe

Potato Gnocchi Recipe

Inspired by The Musket Room
Time1h
Serves4

Potato Gnocchi with Chanterelles, Pistachio & Loroco

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Ingredients

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Gnocchi

Sauté

Garnish

Method

Prepare the Gnocchi

  1. 1

    Cook the Potatoes

    Boil the Russet potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly.

  2. 2

    Make the Dough

    Peel the potatoes and mash them until smooth. In a bowl, combine the potatoes, flour, egg, and salt. Mix until a dough forms.

  3. 3

    Shape the Gnocchi

    Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Press each piece lightly with a fork to create grooves.

Cook the Gnocchi

  1. 4

    Boil

    Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Sauté the Chanterelles

  1. 5

    Sauté

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add chanterelle mushrooms and cook until soft, about 5-7 minutes. Season with salt and pepper.

  2. 6

    Combine

    Add the cooked gnocchi to the skillet with the mushrooms, then add pistachios and Loroco. Toss gently to combine and heat through.

Serve

  1. 7

    Plate

    Serve the gnocchi warm, garnished with grated Parmesan cheese and chopped fresh parsley.

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