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Creamy Gnocchi with Mushrooms and Peas

This gnocchi recipe is so good, so easy, and sooooo delicious. The creamy base to these potato pillows is so rich and decadent; coming together in one saucepan. Some simple ingredients and about an hour of your time, and you will have a delicious dinner staple that will bring everyone to the table, every time!!!



3 to 4 Russet potatoes, boiled/roasted until softened, peels removed


1 1/2 cups Flour, plus extra for dusting

1 egg

2 tbsp butter

2 to 3 cups of mushrooms, sliced

1 shallot, diced

3 garlic, minced

1 L heavy cream

1 tbsp Italian herb blend

1/2 - 1 cup Cheese

1 cup peas, if frozen thaw before adding

Black pepper





  1. Heat oil in a shallow saucepan, then add mushrooms. Lightly salt, cook for 5 minutes. 
  2. Add onions, cook for 4 minutes before adding garlic and cooking another 2 to 3 minutes. 
  3. At this point you can remove the mushrooms, or you can keep them in the saucepan and add your cream and herbs.
  4. Bring to a rolling simmer, medium to medium-low heat 
  5. Continue to reduce until sauce is nice and thick (while you thicken, jump to step 7 and begin your gnocchi) 
  6. Once sauce is thickened to desired consistency, add the peas, remove from heat and then add the cheese and herb blend (and mushrooms if you removed them)
  7. Grate potato through a ricer, or use a grater
  8. Salt with 1/2 tbsp of salt
  9. Top with flour and beaten egg
  10. Combine with a fork, and then knead into a smooth ball for about 2 to 3 minutes - do not overwork
  11. Cut into 4, and then roll out each quarter into a 3/4 inch log
  12. Cut each log into small pillows, roll each pillow along the back of a fork or on a paddle for grooves
  13. Boil water and heavily salt before adding gnocchi, in batches
  14. Once the gnocchi floats, cook for 1 more minute before removing
  15. While the gnocchi cooks, heat a pan with oil and butter
  16. Place cooked gnocchi into butter/oil and crisp on both sides before adding to the cream sauce. 
  17. Plate and top with fresh cheese, pepper, and microgreens/fresh basil/arugula 

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