Main course

Gnocchi con crema di funghi

This dish is about as complicated as a gnocchi dish ever really needs to be. Most often, gnocchi is served on its own merit with a simple butter or cheese sauce. In this recipe, we have taken the guts of our mushroom risotto and adapted it to gnocchi. The result is a lovely little dish that has something of an alpine forest about it. The only gotcha to watch here is that the rosemary needs to be very finely chopped or it will not cook through and remain hard to bite in the finished food.

Refer to our basic gnocchi recipe for an easy version of the pivotal dumplings.

Gnocchi con crema di funghi

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Serves: 4 as a main, 6–8 as a primi
Cooking Time: 40 mins


  • 4 portions of fresh gnocchi
  • 1 tbsp extra virgin olive oil
  • 50g unsalted butter
  • 2 onions, finely chopped
  • 2 cloves of garlic, minced
  • 100ml Martini Extra Dry vermouth
  • 500g mixed mushrooms, sliced
  • 1 sprig of fresh rosemary, very finely chopped
  • 200ml double cream
  • Juice of 1 lemon
  • 50g fresh parmesan, grated, with extra for garnishing
  • 1 tbsp fresh parsley, finely chopped
  • Salt and freshly ground black pepper



Melt the fats in a large sauté pan, and add the onions. Fry them on low for about 5–10 minutes until translucent. Add the garlic and cook for a further minute.


Deglaze the pan with the vermouth, and sizzle to boil off the alcohol. Add the mushrooms and the rosemary, and cook down for about 20 mins until the mushrooms are soft and the rosemary has lost much of its bite.


Add the cream, season liberally, bring to the boil, squeeze in some lemon to taste and then drop the heat and cook on low for a further 10 mins, just bubbling.


While the cream sauce is cooking, bring a large pan of water to the boil. Once the sauce is cooked, move it onto your lowest ring just to hold some heat in there.


Start adding the gnocchi to the boiling water in batches. It is imperative not to cook too many at once or they will stick together, go mushy, and you will end up with the mashed potato you started with. The gnocchi are cooked when they freely float around in the water (about 3 minutes). Remove each batch to the warm sauce with a slotted spoon and continue. Do not feel the need to get all the water out of the insides of the gnocchi curls – this water helps loosen the mushroom sauce and improves its coating consistency.


Once all the gnocchi are cooked and in the sauté pan, add the grated parmesan and turn the gnocchi over in the sauce to melt the cheese and coat evenly. Check the seasoning and add pepper, salt and lemon juice to taste.


Serve in a shallow bowl with the parsley and extra parmesan sprinkled over.

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