Herbed Gnocchi with Mushrooms is easier to make than you think. Nothing beats making fresh pasta at home. | homemadeandyummy.com

Herbed Gnocchi with Mushrooms

Course: Main Course
Cuisine: Canadian, Italian
Keyword: Homemade Pasta
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Author: Homemade & Yummy
Herbed Gnocchi with Mushrooms is easier to make than you think. Nothing beats making fresh pasta at home.
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For the Gnocchi:

  • 3-4 russet potatoes ( about 2-2 1/2 pounds)
  • 1 egg (beaten)
  • 2 tsp salt
  • 2 cups flour
  • 1 1/2 tbsp Italian herbs (Gourmet Garden)

For the Mushrooms:

  • 10 ounces fresh mushrooms (exotic or reconstituted dry) (I used King Oyster & Shitake)
  • 2 cloves of garlic (minced)
  • Fresh rosemary (stalk and leaves)
  • Olive oil for frying (and to oil the bowl)
  • Salt & pepper (to taste)
  • 2 ounces butter (softened)
  • 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 1-1/2 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 1/2 the flour onto your counter (save a bit of flour for rolling later).
  • Place the potato mixture onto the flour.
  • Flatten slightly with your hand, add flour on top (small amounts at a time) and incorporate into mixture.
  • Keep adding flour to the potatoes to form a dough (pressing down and folding several times).
  • Once dough is formed, shape it into a ball.
  • Divide ball into 3.
  • Roll each section into a 3/4 inch rope (use some of the leftover flour to prevent sticking).
  • Using a pastry scraper (or knife) cut each rope into 1 inch pieces, and set on a floured baking sheet until ready to cook.

To make the Mushrooms:

  • Clean and slice mushrooms.
  • In a frying pan heat 1 tbsp. 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.

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).
  • Using a slotted spoon, remove gnocchi from water and place in an oiled bowl.
  • In a non-stick frying pan, heat 1 tbsp. of olive oil over medium heat.
  • Add gnocchi, and brown on all sides.
  • Add 1 tbsp. of rosemary leaves and butter.
  • Add the cooked mushrooms.
  • Cook for approximately 1 more minute (to heat the mushrooms).
  • Place into serving bowl.
  • Add some freshly grated black pepper.
  • Garnish with freshly grated cheese.
  • ENJOY!!
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