Gnocchi with Mushrooms and Sage Butter

Gnocchi with Mushrooms and Sage Butter
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 large baking potato (about 12 ounces)
  • 1/2 cup ricotta cheese
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/3 cup Basic Batter
  • Salt and pepper
  • 1/4 cup flour
  • 1 stick (4 ounces) butter
  • 6 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon freshly grated nutmeg


Microwave the potato on high until tender, about 12 minutes; let cool slightly. Peel and mash until smooth.

In a large bowl, combine the potato, ricotta and parsley. Stir in the batter and season with salt. Stir in the flour. Turn out the dough onto a lightly floured work surface and roll into a 3/4-inch-thick rope. Cut the dough crosswise into 1-inch pieces.

In a large skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium-high heat. Add half of the mushrooms and cook, undisturbed, for 5 minutes; stir and cook for 1 minute longer. Season with salt and pepper; transfer to a plate. Repeat with 2 more tablespoons butter, the remaining 3 tablespoons olive oil and the remaining mushrooms. Stir in the remaining 4 tablespoons butter, the sage, nutmeg and reserved mushrooms; cover to keep warm.

In a pot of simmering, salted water, working in 3 batches, cook the gnocchi until tender and fluffy, about 3 minutes. Using a slotted spoon, transfer to a platter. Pour the mushroom mixture on top and toss.