The Easiest Gnocchi For A Quick Dinner

If you're trying gnocchi for the first time, start simple. 

Gnocchi and mushrooms

For a quick, comforting dinner without a lot of fuss, gnocchi is the ticket. While not everyone has a noodle maker, it's easy to make this pillowy pasta-like dish from scratch and much healthier than packaged alternatives.

 Potato gnocchi cooked in water with Mediterranea Seawater

The best thing about this gnocchi recipe is the simplicity. You only need two ingredients: potatoes and flour. The added mushrooms, garlic and Taleggio cheese make this a highly flavorful dish.

Prep the mushrooms in advance by washing them an hour before cooking, cutting out any rough looking pieces and the tips of the stems. Then wrap them in a towel before cooking. Removing some of the moisture helps cook a tastier mushroom.

This was a creamy and fragrant dish. My gnocchi weren't perfect, but they were no less delicious. I would have cooked them a bit longer in the pan before adding the cheese. 

A key to this dish is cooking the mushrooms and removing them from the heat before adding the gnocchi so as not to over cook and create excess moisture before adding the gnocchi.

Original recipe from Italian Food xp

Potato Gnocchi with Mushrooms and Taleggio Cheese

  • 2.2 pounds white potato (about 3 medium potatoes)
  • 7 ounces sifted flour
  • 1 clove of garlic
  • 1 very full cup of mushrooms
  • 1 handful of chopped parsley
  • 2 tbsp extra virgin olive oil
  • 5.6 ounces Taleggio cheese, cubed
  • Salt and pepper to taste

First you want to boil your potatoes. Scrub them with a vegetable brush. Then in a pot, cover your potatoes with cold water and boil for 1/2 an hour or until tender. Drain, peel and mash. 

Turn your mashed potatoes out onto a floured surface. Add a portion of the sifted flour, combine with the potatoes and knead. Continue to add flour until the potatoes are no longer sticky. 

Once the dough is soft, elastic and smooth enough, take off a clump and roll into a long strand on  a lightly floured surface. Form a long cylinder with the thickness of a finger and cut it in 1/2 inch pieces. 

Lightly flour the surface and quickly roll each piece into a round shape. Press the gnocchi lightly on the back of a grater and drop onto a floured cloth. Make sure they do not touch. 

As they are ready, cover with another floured cloth making sure they do not touch. Let them stand for a half an hour. 

In a skillet, heat your oil and the garlic, lightly crushed. When it has browned, pour the mushrooms in and cook for 15 minutes. Add salt and pepper then remove from the heat and sprinkle with your chopped parsley.

Boil and salt a pot of water. Add the gnocchi, stirring gently until they rise to the surface. Transfer the gnocchi with a slotted spoon to the pan with the mushrooms. On medium heat, stir gently, add the Taleggio, mix and serve.

For this recipe I salted the water with Mediterranea Seawater. I used extra virgin, cold pressed olive oil from Kämen Foods. Both are available through Treatmo App. Shop the market on iTunes