Gnocchi with Mushroom Alfredo Sauce

  • Level: Easy
  • Total: 2 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 1 serving
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1 pound potatoes

Kosher salt 

2 tablespoons cake flour 

1/2 ounce egg 

Mushroom Alfredo Sauce:

1 tablespoon butter

1 tablespoon julienned onions

1 teaspoon minced garlic

3 ounces domestic mushrooms, sliced 

1 cup heavy cream 

1 tablespoon porcini powder 

Pinch chile flakes 

1 egg yolk 

2 tablespoons shaved Parmesan

2 fresh basil leaves 


  1. For the gnocchi: Preheat the oven to 375 degrees F. Wash the potatoes and, while still wet, coat with salt. Bake until fork tender, 45 minutes to 1 hour. Cut the potatoes in half, then scoop out the flesh and run through a ricer or food mill.
  2. Place the potatoes on a clean surface in a mound, and then make a well in the center. Place the flour and egg in the center of the well, and gently mix the flour and egg into the potatoes with a fork, being careful to avoid over-mixing.
  3. Bring the dough together gently with your hands, and then roll it out into tubes. Cut into 1-inch pieces to form the gnocchi.
  4. Chill the gnocchi until firm, 1 hour.
  5. Bring a medium pot of water to a boil. Add the gnocchi and cook until they float, 5 minutes, then drain.
  6. For the sauce: In a pan set over medium heat, add the butter, onions and garlic. Saute until tender, 5 minutes. Add the mushrooms and saute until tender, 5 minutes. Add the cream and porcini powder and bring to a boil, then reduce to a simmer for 5 minutes. Remove from the heat and slowly add the egg yolk and mix to temper. Return the pan to the heat and bring to a light simmer to thicken the sauce. Add the gnocchi and bring the sauce back to a simmer.
  7. To serve, plate the gnocchi and garnish with the Parmesan and basil.
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