Herbed Gnocchi with Mushrooms is easier to make than you think. Nothing beats making fresh pasta at home. Simple ingredients, positively perfect results. Classic Italian dish.
Who can resist soft little pillows of pasta? Did you know that potato gnocchi only requires 4 ingredients?
Skip the frozen gnocchi at the grocery store. Make some fresh for dinner tonight. This is the BEST gnocchi recipe I have ever made.
Why does homemade pasta seem so overwhelming? Seriously how hard can it be? Watch any cooking show and you see chefs just whip it up in no time.
Is it time the problem? Maybe it’s the whole “how to make pasta from scratch” that scares people? This easy recipe for fresh gnocchi is just what you need.
RECIPE and INSTRUCTIONS for this homemade herbed potato gnocchi are at the bottom of this post.
I am such a pasta lover. Seriously I could eat it every day. One of our favourite dinners is this totally delicious Italian Chinese fusion spaghetti and meatballs.
But it does not stop there. Coming from a Ukrainian background, baked egg noodle casserole is considered comfort food. Well, second to our own version of homemade pasta perfection. This pierogi sauce with mushrooms is just what you need for those potato-filled dumplings. In fact, I love it on ALL kinds of pasta dishes.
Ingredients For This Easy Gnocchi Recipe
The potato dough requires 4 basic ingredients and some herbs:
- russet potatoes
- Italian seasoning or fresh herbs (either work, see recipe card)
The mushroom element includes:
- fresh mushrooms
- fresh rosemary
- olive oil
- salt and pepper
- parmesan cheese for garnish
You can use any type of mushroom you like. I went the exotic route and used King Oyster and Shiitake. Other great options would be:
- you can even use a variety of reconstituted dried mushrooms
In my opinion, ALL mushrooms would work in this recipe. I have not met a variety I did not enjoy. Have you tried mushroom pate? What a great appetizer or sandwich filling.
How about multi mushroom soup? Lots of varieties in this thick and rich earthy dish.
How To Make Homemade Herbed Gnocchi From Scratch
Ok, let’s get down to the nitty gritty. Roll up your sleeves and get cooking.
First, we are going to make the potato dough.
- Cook the potatoes. I chose to bake mine, but you can boil them if you prefer. (See recipe card).
- Let them cool slightly and grate with a box grater or you can use a potato ricer (affiliate) into a large bowl.
- Add the egg, salt and herbs, mix well.
- Add most of the flour to the mixture (you may not need to use all of it).
- Using your hands incorporate the flour into the potato mixture.
- Once the dough is formed, cut into 3 pieces.
Next we are going to form the gnocchi.
- Roll each section of dough into a rope about ¾ of an inch thick.
- Cut the rope into pieces about 1 inch thick. You can use a knife or pastry scraper (affiliate).
- Place potato dough pieces on a parchment-lined baking sheet until ready to cook.
You can now cook the gnocchi.
- Bring a pot of water to a boil.
- Add the dough pieces and gently boil for about 2 minutes. They should float to the top.
- Remove with a slotted spoon and place in an oiled bowl until ready to fry.
Time to fry the mushrooms.
- Clean and slice the mushrooms.
- Heat olive oil in a frying pan.
- Cook mushrooms for a few minutes. Add the garlic and rosemary and continue to cook.
- Season with salt and pepper, remove from pan and set aside.
Time to pan fry the fresh homemade gnocchi.
- Using the same pan from the mushrooms heat olive oil over medium heat.
- Add the cooked dough pieces and fry until browned on all sides. You want crispy gnocchi.
- Add the butter and the cooked mushrooms and heat through.
Let’s eat! Place into serving bowls, garnish with grated cheese and dig in!
Don’t let ALL these steps stress you out. This really is easy to do, all you need is time in the kitchen. You will master this Italian gnocchi recipe in no time.
- Baked potatoes work great in this recipe. If you prefer boiling potatoes, be sure to drain them well. I like to use russet potatoes, but any variety will work.
- Do not knead the dough like making bread. Use a light hand and gradually add the flour while mixing the dough. It is ready to roll when the dough does not stick to the palm of your hand.
- If you want to add the classic markings, use a gnocchi board (affiliate) or a fork.
- You can freeze gnocchi. Place on a lined baking sheet and place in the freezer. Once frozen transfer to a freezer bag. Note cooking time takes longer from frozen.
- Fresh herbs or dried herbs can be used, but be sure to adjust the amounts.
Is Gnocchi Pasta or Potato?
It is actually a dumpling made out of potatoes. A traditional easy Italian pasta dish.
What Does Gnocchi Taste Like?
Light, tender, and airy little pillows. Mini potato dumplings that are not overpowering. They can be made with different cheeses and also sweet potatoes as well.
Here are a few other homemade pasta recipes to try:
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Homemade Herbed Gnocchi with Mushrooms
For the Gnocchi:
- 3-4 russet potatoes ( about 2-2 ½ pounds)
- 1 egg (beaten)
- 2 teaspoon salt
- 2 cups flour
- 1 ½ tablespoon Fresh Italian herbs
For the Mushrooms:
- 10 ounces fresh mushrooms
- 2 cloves garlic (minced)
- Fresh rosemary (stalk and leaves)
- 1 tablespoon Olive oil for frying (and to oil the bowl)
- Salt & pepper (to taste)
- 2 ounces butter (softened)
- 2 tablespoon Fresh grated Parmesan cheese (for garnish)
To make the Gnocchi:
- Preheat oven to 375º F.
- Wash potatoes, prick several times all over with a fork, place on baking sheet and bake for 1-½ hours.
- When cooked, remove from oven and cut in half lengthwise and let cool slightly.
- When potatoes are still warm, using a box grater, grate them into a bowl (but not the skin).
- Add the egg, salt and Italian herbs.
- Mix to just combine.
- Sprinkle most of the flour into the mixture. You may not need to use it all.
- Incorporate with your hands, addding more flour until the dough is not sticking to your hands. Dough should remain light and airy. Do not overwork it.
- Once dough is formed, shape it into a ball.
- Divide ball into 3.
- Roll each section into a ¾ of an inch rope.
- Using a pastry scraper (or knife) cut each rope into 1 inch pieces, and set on a lined baking sheet until ready to cook.
To cook the Gnocchi:
- Bring a pot of water to a boil.
- Add gnocchi pieces gently to the boiling water and cook for approximately 2 minutes, stirring gently (they should float to the top).
- Cook for approximately 1 more minute (to heat the mushrooms).
- Using a slotted spoon, remove gnocchi from water and place in an oiled bowl.
To make the Mushrooms:
- Clean and slice mushrooms.
- In a frying pan heat 1 tablespoon olive oil over medium heat.
- Add the mushrooms and cook for 2 minutes.
- Add garlic, 2 stalks of rosemary, and cook for 5 minutes.
- Season with salt and pepper and set aside till ready to use.
Combining The Two Elements Together:
- In the same frying pan heat 1 tablespoon of olive oil over medium heat.
- Add gnocchi, and brown on all sides.
- Add 1 tablespoon of rosemary leaves and butter.
- Add the cooked mushrooms.
- Place into serving bowl.
- Add some freshly grated black pepper.
- Garnish with freshly grated cheese.