Go Back
–+ servings
Wild Mushroom and Truffle Gnocchi Recipe by Chef Rodney Murillo

Potato Gnocchi, Wild Mushroom, Garlic and White Truffle Oil

Rodney Murillo
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
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 8 servings

Ingredients
 
 

For the 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 ( 1 ¼ cm) 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. yossing 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

Wild Mushroom and Truffle Gnocchi Recipe by Chef Rodney Murillo
Tried this recipe?Let us know how it was!