Gnocchi with Mushrooms
A hearty and creamy dish. You can use fresh, frozen, or dried mushrooms. Perfect for a comforting homemade meal!
Updated : 13 June, 2025
Easy
About 1 hour.
Ingredients
300 grams
Potato
100 grams
Wheat flour
1
Eggs
100 grams
Champignon
1
Onion
3 tablespoon
Sour cream
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can replace champignons with porcini or butter mushrooms, but keep in mind the differences in cooking sequence and time. Instead of fresh mushrooms, you can use dried ones (you’ll need 5-6 times less than fresh). Don't forget to rinse and soak them before cooking (for about 2-3 hours).
Preparation
Step 1
Prepare the ingredients. It’s best to choose old potatoes rather than new ones, as they contain more starch, making the dough easier to shape. The flour amount is approximate; you may need more or less depending on the dough. Any mushrooms will work—wild, frozen, or dried—only the preparation method will differ.
Step 2
Wash the potatoes thoroughly with a brush under running water. Without peeling, place them in a pot, cover with clean cold water, and bring to a boil over medium heat. Once boiling, cook for 25-30 minutes, depending on the size of the potatoes. Check for doneness with a knife—the blade should pierce and slide out easily. Drain the water.
Step 3
Carefully peel the hot potatoes to avoid burning yourself. Mash the peeled potatoes, then add salt and an egg. Mix the egg into the mashed potatoes.
Step 4
Gradually add flour to the potatoes, stirring quickly after each addition. Try to fold the flour into the potato mixture rather than kneading it. The dough should be smooth, not too thick or too runny—slightly sticky but able to hold its shape. You may need more or less flour depending on consistency.
Step 5
Roll a portion of the dough into a rope on a floured board.
Step 6
Cut it into small slices and coat each piece in flour.
Step 7
Boil the gnocchi in salted water—once they float to the surface, remove them with a slotted spoon onto a plate. Cook them in batches to prevent sticking.
Step 8
Heat a pan over medium heat, add vegetable oil, and fry the boiled gnocchi for a few minutes, stirring, until golden brown. Then remove them from the pan.
Step 9
While the gnocchi are boiling and frying, prepare the other ingredients. Slice the onion into thin half-rings.
Step 10
Wash, dry, and slice the mushrooms into thin pieces.
Step 11
In the same pan where the gnocchi were fried, add a little more vegetable oil. Heat it, then add the onion. Sauté over medium heat until translucent.
Step 12
Add the mushrooms to the onion. Season with salt and pepper to taste. The mushrooms will release moisture. Sauté for about 10 minutes, stirring, until the liquid evaporates.
Step 13
Dilute the sour cream with a small amount of hot water to prevent curdling. Pour the sour cream into the mushrooms.
Step 14
Stir and heat the sauce for a couple of minutes.
Step 15
Add the gnocchi to the sauce. Mix well and let the dish simmer on low heat for a few more minutes.
Step 16
Serve the gnocchi with mushroom sauce hot, garnished with fresh herbs. Enjoy your meal!