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Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil
4.9 from 147 votes

Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil

This recipe features homemade potato gnocchi made from riced, boiled russet potatoes combined with eggs, flour, Parmesan, salt, and pepper, shaped into small pieces and frozen for convenience. The gnocchi are cooked from frozen in salted boiling water. They are served with a sautéed wild mushroom and garlic mixture finished with a drizzle of white truffle oil, adding an earthy, aromatic contrast to the tender dumplings. This combination creates a rich, textured dish blending soft gnocchi and umami mushrooms.

Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
Servings: 8 servings
Course: Main Course
Cuisine: Italian

Ingredients

For the Homemade Potato Gnocchi:
  • 2 1/4 pounds russet potato
  • 2 egg medium
  • 1 1/2 cups flour sifted
  • 1/2 cup Parmesan Cheese grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Wild Mushroom & Truffle Gnocchi Recipe:
  • 1 pound mushroom wild mix
  • 3 cloves garlic sliced thin
  • 3 tablespoons olive oil
  • salt to taste
  • black pepper to taste
  • 1 plash white truffle oil

Instructions

Homemade Potato Gnocchi Recipe:
    Cup of Yum
  1. Boil the potatoes until tender.
  2. While hot, strain, peel and put through the ricer.
  3. Set aside, let thoroughly cool (this can be done the day before).
  4. On a board, form a “mountain” with cooled riced potatoes.
  5. Add sifted flour, Parmesan, salt & pepper.
  6. Make a hole at the top of the mountain and add the eggs into hole.
  7. Working for the eggs out, begin mixing eggs with potato until well blended.
  8. Cover with a slightly damp cloth or a bowl and let rest for 30 minutes.
  9. Roll dough into 2 foot long rolls about the size of a quarter in diameter.
  10. Cut into ½ inch ( 1 ¼ cm) pieces.
  11. Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
  12. Cover and Freeze until ready to cook. (Once frozen, the gnocchi can be transferred into zip lock bags. The gnocchi can be kept frozen up to one month.)
To Serve:
  1. Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil.
  2. Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float.
  3. Strain gnocchi, add your favorite sauce, serve immediately in a warm, shallow bowl.
  4. Serve 10 gnocchi as an appetizer or 20 as an entrée (main course).
  5. gnochi
How to Prepare the Wild Mushroom and Truffle Gnocchi:
  1. Place sauté pan over medium heat, when hot add olive oil & sliced garlic. Brown slightly.
  2. Add wild mushrooms & toss well.
  3. Turn heat to medium and cook mushrooms until slightly brown. yossing often.
  4. Season to taste with salt & pepper. Add splash of truffle oil.
  5. Toss well.
  6. Optional garnish after tossing with gnocchi.
  7. Add chopped fresh Italian parsley and/or shaved Parmigiano.

Notes