gnocchi with mushrooms

Crispy gnocchi with mushrooms and paprika butter. Image: South African Mushroom Farmers’ Association.

Gnocchi with mushrooms and paprika butter – crispy gourmet bite

Light a few candles, pour a glass of wine and serve these umami flavoured gnocchi with mushrooms and paprika butter.

gnocchi with mushrooms

Crispy gnocchi with mushrooms and paprika butter. Image: South African Mushroom Farmers’ Association.

Are you trying to cut down your meat intake? Try this incredibly delicious gnocchi mushrooms and paprika butter recipe. It’s a gourmet dish that will tempt you to lick your plate afterwards and ask for more.

With the increasing popularity of Meatless Monday, meat-free recipes are becoming extremely popular. If you are considering to institute Meatless Monday in your home but you are concerned that a meatless meal will be less satisfying, this recipe will put your concerns aside.

Mushrooms add a heart-warming umami flavour to any dish and it is no different with this recipe. They are also much lower in calories than meat and will help you to achieve your weight loss goals if you are on a weight loss journey.

Serving suggestion of gnocchi mushrooms and paprika butter

Serve the gnocchi onto plates, add a swish of crème fraîche and a few shavings of parmesan. And if you light a few candles and pour a glass of wine, you will feel as if you are sitting in a five-star restaurant.

Crispy gnocchi with mushrooms and paprika butter recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time




Total time




  • Gnocchi
  • 1 kg floury potatoes, washed and dried

  • 1 egg yolk

  • 30 g grated parmesan

  • 1 pinch ground nutmeg

  • 1 teaspoon salt

  • 100 g flour, plus more for dusting

  • 100 g butter

  • 500 g portabellini mushrooms, sliced

  • 2 teaspoons smoked sweet paprika

  • 1 handful or small bunch fresh sage leaves

  • juice of ½ lemon

  • 100 g sun-dried tomatoes, roughly chopped

  • ½ cup crème fraîche

  • Parmesan shavings, to serve

  • salt and pepper, to taste


  • Heat the oven to 200˚C.
  • Place the potatoes on a baking tray and prick them all over with a fork. Bake for 1 hour or until very tender.
  • Slice the potatoes in half lengthwise. Allow excess steam to escape.
  • When the potatoes are cool enough to handle with a clean dishcloth, scoop the flesh out of the skins and pass through a potato ricer. If you don’t have one, simply mash them with a potato masher.
  • In a bowl combine the potato, egg yolk, parmesan, nutmeg and salt. Mix together with a fork.
  • Sprinkle the flour evenly over the potato mixture and very gently fold the mixture together using a spatula.
    Turn the dough onto a lightly floured work surface. Divide the dough into 4.
  • Roll each piece into a 2 – 3cm thick rope. Cut the rope into 3 cm pieces.
  • If you want to add the traditional little lines you can gently roll each piece down a wooden butter pat or the back of a fork.
  • Place the finished gnocchi on a lightly floured baking tray. Repeat with the remaining dough.
  • Cook the gnocchi in a pan of boiling salted water for 2 to 3 minutes. As soon as they float up to the surface they are cooked.
  • Heat a large frying pan and add about 2 tablespoons (30g) of the butter.
  • Add the mushrooms and cook until golden brown. Season.
  • Now add the rest of the butter and when sizzling add the paprika and sage. Cook until fragrant and nutty.
  • Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms. Cook until the gnocchi starts getting golden brown crispy bits on each side.
  • Add the sun-dried tomatoes and finish with a good squeeze of lemon juice. Season to taste.
  • Serve the gnocchi onto plates swished with a little crème fraîche.
  • Finish with a few shavings of parmesan and serve.


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