Potato Gnocchi with Mushrooms and Thyme

Potato Gnocchi with Mushrooms and Thyme

By Vicki McRae
1:00 To Prep
0:10 To Cook
4 Servings
Average Rating
Difficulty Medium

I have always wanted to make gnocchi and this was perfect. Delicious creamy and garlicky. I used enoke, straw, shitake, swiss brown and button mushrooms as my mix but just button would work as well.


  • 2 Tbs extra-virgin olive oil
  • 375g Assorted Mushrooms, sliced thinly
  • 2 teas Lemon Thyme, finely chopped
  • 2 cloves garlic, crushed
  • 300ml Pouring cream
  • 1/3 cup freshly grated parmesan cheese
  • 2 teas fresh lemon thyme sprigs, extra

Step 1

Potato Gnocchi 500g desiree potatoes, unpeeled 1 egg 15g butter, melted 2 tbs finely grated parmesan 1 cup (150g) plain flour approximately Boil whole potatoes until tender; drain. When cool enough to handle, peel away skins. Mash potatoes, using a ricer or potato masher into a medium bowl: stir in egg , butter, parmesan and enough flour to make a firm dough. Divide dough into four portions; roll each portion on a floured surface into 2 cm ropes. Cut each rope into 2 cm pieces. Place gnocchi, in a single layer, on a lightly floured tray; cover and refrigerate 45 mins.

Step 2

Make potato gnocchi as above

Step 3

Heat oil in a large pan over high hear; cook mushrooms to brown well before turning occasionally, for 5 mins or until golden. Add garlic; stir 30 seconds or until softened. Add cream; bring to boil. Reduce heat; simmer, uncovered, until sauce thickens. Stir in half parmesan. Season to taste.

Step 4

Meanwhile, cook gnocchi, in batches, in a large saucepan of boiling water until gnocchi float to surface and are cooked through. Remove from pan with a slotted spoon to a bowl; cover to keep warm.

Step 5

Once gnocchi is cooked, add to mushroom sauce; stir gently. Serve topped with remaining parmesan and extra thyme sprigs

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