Gnocchi with wild mushrooms

Gnocchi with wild mushrooms and chestnut puree. Image: Petrus Madutlela

Gnocchi with wild mushrooms and chestnut puree: A taste sensation

Experiment with an exciting recipe when you prepare this gnocchi with wild mushrooms and chestnut puree.

Gnocchi with wild mushrooms

Gnocchi with wild mushrooms and chestnut puree. Image: Petrus Madutlela

If you are a fan of gnocchi, this recipe will be a real treat for you. Gnocchi with wild mushrooms and chestnut puree is a combination of rich flavours that will hit the spot and make you reach for a second portion.

With all the public holidays lining up, this is an excellent time to grab your apron and experiment with exciting recipes. This recipe definitely qualifies as an exciting one. After preparing gnocchi at home, you will feel like a fully fletched chef!

Why try our gnocchi with wild mushrooms recipe

Wild mushrooms are an exciting ingredient to experiment with in your cooking expeditions. It has an earthy flavour that pairs excellently with eggs.

You will also be surprised that it is very easy to make your own gnocchi at home. It is an inexpensive dish that always tastes much better than shop-bought. Definitely worth a try! Let us know in the comments of this recipe if you plan to prepare it.

Gnocchi with wild mushrooms and chestnut puree recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: DinnerCuisine: ItalianDifficulty: Moderate
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A flavoursome meal that is a little tricky to put together but very much worth it in the end.


  • Gnocchi
  • 700 large 700 floury potatoes

  • 120 g 120 plain flour

  • 75 g 75 finely grated parmesan

  • 1/2 tsp 1/2 salt

  • 1 tbsp 1 finely chopped parsley

  • 1 large 1 egg, beaten

  • Mushroom Puree
  • 50 ml 50 olive oil

  • 2 2 shallots, chopped

  • 1 clove 1 garlic, crushed

  • 1 sprig 1 thyme

  • 200 g 200 chestnut mushrooms, chopped

  • 100 ml 100 maderia wine

  • Juice of 1/2 lemon

  • 100 ml 100 cream

  • Seasoning to taste

  • Wild Mushrooms and Egg
  • 200 g 200 wild mushrooms, cleaned: shitake, oyster, chanterelles & porcini are good options

  • 50 g 50 butter

  • Seasoning
  • 4 large 4 eggs for frying

  • A little olive or truffle oil to finish


  • Gnocchi
  • Preheat the oven to fan 170C / Std oven 190C / gas 5. Wash the potatoes, dry and prick them all over with a fork. Bake for about an hour until completely cooked through (time depending on potato size, so check them). Baking the potatoes is preferable to boiling. This keeps the potatoes dry, giving you lighter, fluffier gnocchi.
  • Remove from the oven, leave to cool slightly, peel off the skin. Mash the potatoes, ideally using a potato ricer.
  • In a large mixing bowl, while the potato is still as warm as possible, mix it with the egg, flour, salt, parmesan and parsley until a soft dough forms. If you over mix the dough, your gnocchi will be chewy.
  • Flatten the dough into a square about 2 cm thick, cut into 2 cm strips, then cut these into 2cm lengths. Refrigerate on a flour-dusted tray until required.
  • Just before you are ready to serve, add the gnocchi to boiling salted water and stir gently to avoid clumping. Cook for 2-3 minutes, then drain using a colander.
  • Mushroom puree
  • Sweat the shallot, thyme and garlic for six minutes
  • Add the mushrooms and cook until soft
  • Add the Maderia and reduce by half
  • Add the cream and bring to the boil
  • Transfer the ingredients to a food processor and blitz until smooth
  • Season to taste
  • Wild Mushrooms and Egg
  • Heat the butter in a frying pan and cook the mushrooms over a medium heat for a few minutes, until tender. Season as they are cooking.
  • In a separate pan, fry off the eggs over a gentle heat & season.
  • Serve the gnocchi, mushrooms and egg on a base of mushroom puree and drizzle with a little olive or truffle oil.

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Looking for more exciting dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.