top of page

Crispy Gnocchi With Mushroom Sauce


1. 500g fresh potato gnocchi

2. 100 grams butter

3. 1 small onion

4. 5 garlic cloves

5. 500 grams mushroom (I like a couple of variety. Bought a few kinds of mushroom from the market)

6. 1 cup chicken stock

7. 300ml thickened cream

8. 1 small bunch sage, leaves removed

9. 100g baby spinach leaves

10. Salt

11. Pepper

12. Parmesan


1. Onion: Finely dice the onion. As fine as possible as it will go in the sauce.

2. Garlic: Finely diced. You can increase or decrease the number of garlic depending on your taste.

3. Mushroom: thickly sliced.


Ø Bring a saucepan of salted water to the boil over medium heat. Add gnocchi and cook for 3 minutes or until they rise to the surface.

Ø Heat 50 grams of butter in a large frying pan over medium-high. Add sage and cook for 2-3 minutes, add gnocchi to pan and add salt and pepper, cook for another 5 minutes or until golden on both sides. Take it off the heat and keep it aside.

Ø Heat rest of the butter in a large, deep frying pan over medium heat.

Ø Add onion and garlic and cook, stirring often, for 5 minutes or until soft.

Ø Add mushrooms and cook, stirring occasionally, for 4 minutes or until softened.

Ø Add stock and bring to boil. Boil gently for 5 minutes.

Ø Stir in cream, reduce heat to medium and simmer gently 5 minutes or until sauce is reduced slightly. Season to taste.

Ø Return all gnocchi to pan. Add spinach and mushroom sauce, stir to coat gnocchi. Serve gnocchi topped with some Parmesan cheese.

40 views0 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page