Wild Mushroom & Truffle Gnocchi Recipe by Chef Rodney Murillo

Posted on Jan 5th, 2016

by Rodney Murillo

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Wild Mushroom and Truffle Gnocchi Recipe by Chef Rodney Murillo

This delicious wild mushroom & truffle gnocchi recipe is brought to you by Rodney Murillo, Culinary Director at Davio’s Northern Italian Steakhouse.

Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil

This delicious wild mushroom & truffle gnocchi recipe is brought to you by Rodney Murillo, Culinary Director at Davio’s Northern Italian Steakhouse.

4.92 from 49 votes

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Prep Time 30

Cook Time 1 40

Total Time 2 10

Course Main Course

Cuisine Italian

Servings servings

Ingredients

HOMEMADE POTATO GNOCCHI

2 1/4 pounds russet potatoes
2 medium eggs
1 1/2 cups flour sifted
1/2 cup parmesan cheese grated
1/4 teaspoon salt
1/4 teaspoon pepper

WILD MUSHROOM & TRUFFLE GNOCCHI RECIPE

1 pound wild mushroom mix
3 cloves garlic sliced thin
3 tablespoons olive oil
salt to taste
pepper to taste
1 splash white truffle oil

Instructions

Homemade Potato Gnocchi Recipe

Boil the potatoes until tender.
While hot, strain, peel and put through the ricer.
Set aside, let thoroughly cool (this can be done the day before).
On a board, form a “mountain” with cooled riced potatoes.
Add sifted flour, Parmesan, salt & pepper.
Make a hole at the top of the mountain and add the eggs into hole.
Working for the eggs out, begin mixing eggs with potato until well blended.
Cover with a slightly damp cloth or a bowl and let rest for 30 minutes.
Roll dough into 2 foot long rolls about the size of a quarter in diameter.
Cut into ½ inch pieces.
Delicately dust with flour and place into a plastic container (only one layer with plenty of room).
Cover and Freeze until ready to cook. (Once frozen, the gnocchi can be transferred into zip lock bags. The gnocchi can be kept frozen up to one month.)

To Serve

Bring 12 quarts of salted water to a rapid boil, add frozen gnocchi, cover and cook until water returns to a boil.
Uncover, cook for an additional 2 minutes OR until the gnocchi begin to float.
Strain gnocchi, add your favorite sauce, serve immediately in a warm, shallow bowl.
Serve 10 gnocchi as an appetizer or 20 as an entrée (main course).
gnochi

How to Prepare the Wild Mushroom and Truffle Gnocchi

Place Sauté Pan Over Medium Heat, When hot add olive oil & sliced garlic. Brown Slightly.
Add Wild Mushrooms & toss well.
Turn Heat to Medium and Cook Mushrooms until Slightly brown. Tossing often.
Season to taste with Salt & Pepper. Add splash of truffle oil.
Toss Well.
Optional Garnish After Tossing with Gnocchi:
Add chopped fresh Italian Parsley and/or Shaved Parmigiano.

Notes

Tried this recipe?Let us know how it was!

Vegetarian

Rodney Murillo

Rodney Murillo, Culinary Director and Vice President of Davio’s Northern Italian Steakhouses, hails from Costa Rica. As a young adult, Murillo relocated to Boston to pursue his interest in the culinary arts. Murillo’s fascination with food started early. Growing up on a farm in Costa Rica, he gained an appreciation for every aspect of food preparation. Murillo remembers that all meals prepared by his family used only the freshest ingredients, a tradition he strives to maintain to this day. Murillo’s talent and dedication allowed him to quickly rise through the ranks to Executive Chef of Davio’s Restaurant. As the Davio’s empire grew, Murillo was promoted to Culinary Director and Vice President, overseeing all of the Davio’s kitchens.