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Gnocchi with mushrooms & onions

I always loved using the back of a fork to press the marks into the gnocchi under the watchful eye of my Nonna - Mary Farmer



4 red potatoes (approx. 800g)

Salt & pepper

1 egg, lightly whisked 2 cups plain flour



250g sliced fresh mushroom

3/4 cup of chopped brown onion

1/4 cup of butter, cubed

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes


Preheat the oven to 180°C


Bake potatoes whole in the oven for about 1 hour or until soft.


Once cooked, cut the potatoes in halves, scoop out the flesh and put through a potato ricer.


Place the mash on the bench, add the egg, yolk, oil, salt and flour, gradually and gently knead together until a solo smooth dough forms.


Roll gnocchi dough into logs at about 2cm thick x 30cm long. With a plastic scraper, cut into 3cm long pieces diagonally.


Add to boiling water and gnocchi will be ready when they flat to the top. Approximately 2-3 minutes.


Meanwhile, in a large fry pan, saute mushrooms and onion in butter until tender. Add the gnocchi, salt, Italian seasoning and pepper flakes to the pan; heat through. Sprinkle with cheese.

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