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Delightful Crispy Gnocchi With Mushrooms

The South African Mushroom Farmers’ Association has once again delivered with this delicious crispy gnocchi recipe.
Around the world, the family meal and home cooking (even the domestic goddess) has made a comeback. I have often spoken about the importance of family meals.  I’m delighted and I’m sure you are too.
We’re reinventing our homes and our lifestyles with less money. Our indulgences are smaller but equally enjoyable and our eyes are focused on healthy, but very delicious eating.
With eating in being the new eating out, everyone needs that little bit of magic that only mushrooms can bring to everyday meals. They’re umami-rich and packed with flavour. They’re meaty so they can reduce the meat bills when added to your favourite meat meals. And they’re low in calories to fill you up without filling you out.
 Crispy Gnocchi

Crispy Gnocchi With Mushrooms & Paprika Butter

Crispy Gnocchi

Crispy Gnocchi With Mushrooms & Paprika Butter

Course Main Course
Servings 4 servings


For the gnocchi

  • 1 kg floury potatoes washed and dried
  • 1 egg yolk
  • 3 tbsp parmesan grated
  • pinch ground nutmeg
  • 1 tsp salt
  • 100 g flour plus more for dusting

For the sauce

  • 100 g butter
  • 500 g portabellini mushrooms sliced
  • 2 tsp smoked sweet paprika
  • 1 handful fresh sage leaves
  • juice of ½lemon
  • 100 g sun-dried tomatoes roughly chopped
  • ½ cup creme fraiche
  • parmesan shavings to serve
  • salt and pepper to taste


For the gnocchi

  • Heat oven to 200˚C.
  • Place potatoes on a baking tray and prick them all over with a fork. Bake for 1 hour or until very tender.
  • Slice potatoes in half lengthwise. Allow excess steam to escape.
  • When potatoes are cool enough to handle with a clean dishcloth, scoop the flesh out of the skins and pass through a potato ricer. If you don’t have one, simply mash them with a potato masher.
  • In a bowl combine the potato, egg yolk, parmesan, nutmeg and salt. Mix together with a fork.
  • Sprinkle the flour evenly over the potato mixture and very gently fold the mixture together using a spatula.
  • Turn dough onto a lightly floured work surface. Divide dough into 4.
  • Roll each piece into a 2-3cm thick rope. Cut the rope into 3cm pieces.
  • If you want to add the traditional little lines you can gently roll each piece down a wooden butter pat or the back of a fork.
  • Place finished gnocchi on a lightly floured baking tray. Repeat with the remaining dough.
  • Cook gnocchi in a pan of boiling salted water for 2 to 3 minutes. As soon as they float up to the surface they are cooked.

For the sauce

  • Heat a large frying pan and add about 2 Tbsp of the butter.
  • Add the mushrooms and cook until golden brown. Season.
  • Now add the rest of the butter and when sizzling add the paprika and sage. Cook until fragrant and nutty. 
  • Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms.
  • Cook until the gnocchi starts getting golden brown crispy bits on each side.
  • Add sun-dried tomatoes and finish with a good squeeze of lemon juice.
  • Season to taste.
  • Serve gnocchi onto plates swished with alittle crème fraîche. Finish with a few shavings of parmesan and serve immediately.
Keyword crispy gnocchi, gnocchi

If you love mushrooms as much as I do head over to my RECIPE section for easy but delicious mushroom recipes.

Happy cooking!




DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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