Prepare Gnocchi with Mushrooms in 6 different Ways and with guaranteed Success

I would now like to introduce you to my recipe gnocchi mushrooms. Delicious Italian potato dumplings combined with different types of mushrooms, quickly prepared, healthy and delicious.

Every autumn I think about picking mushrooms, but I always don’t get around to it until winter. Luckily, there are seasonal fresh mushrooms in the supermarket: chanterelles, morels and porcini. I can even find mushrooms, oyster mushrooms and herb mushrooms all year round in the fruit and vegetable section.

For me, gnocchi are the perfect accompaniment to a mushroom dish. They are gluten-free at best, as they are made from potatoes. A fine cream with the mushrooms is well absorbed by them and flatters the palate.

I’ll now show you how to bring this great dish to your plate in my kitchen. Enjoy the preparation and good luck!

Gnocchi with butter and sage – this recipe I do show you in another post. © Food Photographer Thomas Sixt

1. Suitable mushrooms for gnocchi with mushrooms

For this great mushroom dish, I recommend the mushrooms that your supermarket can also offer.

If you go into the forest yourself, you will certainly find other edible mushrooms such as chestnuts, butter mushrooms, boletus or birch mushrooms. You only read about the boletus here. I myself am not a mushroom expert and recommend boletus as a “safe bet”. For me, there are too many inedible and poisonous species of lamellar mushrooms in nature. If you have any questions or uncertainties, please go to the mushroom advisory service.

For your inspiration, you can find a table with all possible suitable mushroom varieties here.

Chanterellessmall yellow mushrooms;
must be well freed from sand;
a very light early mushroom
from early summer until end of summer
Morelsrarely fresh in the supermarket market;
soak dried morels in water and
pour the water away;
intense aroma
spring to early summer
Champignonsthe most common mushroom
on the supermarket shelf;
should be firm and the cap closed;
the aniseed smell is typical,
especially with self-gathered
meadow champignon;
brown champignons have a
stronger taste
all year round
Oyster mushroomslook like tree mushrooms in the
forest and are available in the
should be cut somewhat small;
mild taste
all year round
Herb mushroomavailable in supermarkets;
I recommend the small mushrooms;
light flavour and firm mushroom flesh
all year round
Porcini mushroomsthe most expensive and valuable mushroom;
a strong woody aroma;
seasonally sometimes also found
in supermarkets
from August and throughout the autumn
Bay boletethe most common edible tubular mushroom
in the forest;
remove the tubular sponge from larger
specimens and cut out worm-infested areas;
very aromatic
from August and throughout the autumn

2. Make gnocchi yourself or buy them

My self made gnocchi are perfect. With my step-by-step instructions, the preparation is quick and easy.

The gnocchi basic recipe brings homemade dumplings into your kitchen. © Thomas Sixt Food Photographer

Gnocchi as convenience: Buy fresh gnocchi from the refrigerated section in the supermarket and prepare according to instructions.

Chef Thomas Sixt recommends it – when you need it fast!

3. How to cook a delicious mushroom sauce

This is how my great mushroom sauce works with simple steps:

  • I clean the mushrooms. My tip is to clean them without water as much as possible. With a mushroom brush – which can also be a soft toothbrush – it works wonderfully. I have not used the toothbrush for dental care so far. 😉 Post how to clean mushrooms shows the professional mushroom washing process!
  • Then I cut the mushrooms into small pieces and fry them in a little oil in a hot pan. They give our sauce or the mushroom ragout all the nice aroma when fried like this.
  • I add the shallot cubes to the mushroom roast and fry them too, but not too hot.
  • I then deglaze with dry white wine.
  • I now add my home-cooked and reduced vegetable broth (from leek, celery, carrot) or organic powdered ready-made broth.
  • After a little simmering, I also add my cream.
  • I season my ragout finely with salt, pepper, nutmeg and cayenne pepper.
  • I chop the fresh parsley and sprinkle it on top.

Prepare the sauce for the mushrooms first. The sauce is waiting for the gnocchi!

Recommends chef Thomas Sixt
The typical mushroom flavour develops during frying. Please allow the mushrooms to colour well, this has proven successful!© Thomas Sixt Food Photographer

4. Tip for the guest kitchen

Variation of the dish with shrimp or salmon cubes…

Variation on this dish: fry a prawn and put it on top! © Thomas Sixt Food Photographer

5. Recipe gnocchi with mushrooms

Print Recipe
5 from 25 votes
5 from 25 votes
Gnocchi Mushrooms
Instructions for gnocchi with mushroom sauce in seasonal variations. Cooked, photographed and written down by chef Thomas Sixt.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Gnocchi, Main Courses, Starter & Appetizer
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 538kcal
Author: Thomas Sixt
  • 250 g gnocchi I use gluten-free potato gnocchi
Mushroom sauce
  • 250 g fresh porcini alternative: mushrooms, morels, chanterelles…
  • 2-3 pc shallots
  • 3 tbs olive oil
  • 60 ml dry white wine
  • 150-200 ml cream
  • 150-200 ml vegetable broth
  • 1 pinch grated nutmeg I always grate the nutmeg fresh
  • 1 pinch salt I like to use rock salt or primal salt
  • 2 pinches pepper
  • 4 pinches Cayenne pepper
  • 1 pinch brown sugar
  • 1 bunch fresh parsley
  • 50 g tomato peeled, seeded and cut into strips
  • 2-4 pc large shrimps fried without skin
  • 2 tbs oliv oil
Prepare mushroom sauce
  • Clean the mushrooms with a soft brush and cut them into coarse slices.
  • Finely dice the shallots with a sharp knife.
  • Sauté the porcini mushrooms first until they take on colour.
  • Then add the shallot cubes and fry lightly.
  • Deglaze with white wine. Add the stock.
    Season with salt, pepper, grated nutmeg and cayenne pepper. Add a pinch of sugar to round off the flavour.
  • Add the freshly chopped parsley to the mushroom ragout at the end or sprinkle over it.
Gnocchi cooking
  • Cook the gnocchi in plenty of salted water in a large pot for 2-3 minutes. When the gnocchi float to the surface of the water, they are done.
Serve and decorate
  • Score the skin crosswise on the blossoms of fresh tomatoes. Place in a boiling water bath for 1-2 minutes. Lift out with a slotted spoon and immediately rinse in very cold water or ice water.
    Peel off the tomato skin with a small sharp knife. Then quarter the tomatoes and remove the seeds. Cut the flesh into strips.
  • Mix the fresh gnocchi with the mushroom ragout and place on a warmed plate. Garnish with tomato strips.
Variant with prawn
  • Use fresh (grey) prawns. Prepare the prawns: Peel the prawns, remove the intestines. Then fry in hot oil in a pan for 1-2 minutes per side.
  • Mix the fresh gnocchi with the mushroom ragout and place on a warmed plate. Garnish with tomato strips.
    Add the fried shrimp. Enjoy your meal!
To serve the gnocchi porcini, you can also remove a few sautéed mushrooms before preparation and use them for decoration. 
You can also serve the popular Gnocchi Champigon pan with plenty of finely grated Parmesan or Pecorino.
I only halve small chanterelles or add them whole to the pan. This looks very good on the plate. You can also add lovage and thyme to gnocchi with chanterelles.
I like to combine gnocchi with morels with green asparagus, which would be just right when the star chefs Mr Schuhbeck, Mr Lafer, Mr Haas or Mr Winkler come to visit 🙂  
I would also serve the prawn version to Tim Mälzer or Henssler, the chefs would certainly enjoy it!

6. Calories and nutritional values

Nutrition Facts
Gnocchi Mushrooms
Amount Per Serving
Calories 538 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 38mg13%
Sodium 1124mg49%
Potassium 1185mg34%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 16g18%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.

7. Further, matching cooking ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!