Mushroom & Chestnut Gnocchi

Steps

1. 1Bake the potatoes

   Scrub the russet potatoes and bake them whole at 400°F (200°C) until tender when pierced, about 45-55 minutes. Let cool slightly.

   Baking instead of boiling keeps the potatoes dry, which gives you lighter gnocchi.

   Potato
2. 2Make the gnocchi dough

   Halve the baked potatoes lengthwise and scoop out the flesh while still warm. Rice or mash until smooth. Mix in flour and a pinch of salt, kneading gently until you have a soft, slightly sticky dough. Do not overwork.

   Start with about 150g flour per 500g potato and add more only if the dough won't hold together—too much flour makes dense gnocchi.

   PotatoAll-purpose flourSalt
3. 3Shape and cut gnocchi

   Divide the dough into portions. Roll each portion into a rope about 2 cm thick on a floured surface. Cut the rope into 2 cm pieces.

   You can roll the pieces over a fork or gnocchi board for ridges, or leave them plain—ridges help sauce cling.

   All-purpose flour
4. 4Sauté the garlic1 min

   Heat olive oil in a large pan over medium heat. Add minced or sliced garlic and cook until fragrant and lightly golden, stirring frequently.

   Watch the garlic closely—it turns bitter if it burns.

   Olive oilGarlic
5. 5Cook the mushrooms8 min

   Add the mushrooms (whole small ones or halved larger ones) to the pan. Season with salt and pepper. Sauté over medium-high heat, stirring occasionally, until the mushrooms are deeply golden and caramelized.

   Let the mushrooms sit undisturbed for a minute or two at a time to develop color—moving them constantly steams them instead of browning.

   MushroomSaltBlack pepper
6. 6Deglaze with wine2 min

   Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine reduce by about half.

   The wine adds acidity and depth—don't skip the reduction or the sauce will be too thin and boozy.

   White wine
7. 7Add cream and chestnuts3 min

   Stir in the heavy cream and the cooked chestnuts (halved or left whole). Bring to a gentle simmer and cook until the sauce thickens slightly.

   Vacuum-packed cooked chestnuts are a convenient shortcut; if using fresh, roast and peel them first.

   Heavy creamChestnut
8. 8Cook the gnocchi3 min

   Bring a large pot of salted water to a boil. Drop the gnocchi in and cook until they float to the surface, about 2-3 minutes. Drain gently.

   Don't overcrowd the pot—cook the gnocchi in batches if needed so they don't stick together.

   Salt
9. 9Pan-fry the gnocchi4 min

   Heat butter in the same pan over medium-high heat. Add the drained gnocchi and pan-fry until golden and crispy on at least one side, turning gently.

   This step is optional but gives the gnocchi a wonderful crisp exterior—it's worth the extra minute.

   Butter
10. 10Combine and finish

    Add the pan-fried gnocchi to the mushroom and chestnut sauce. Toss gently to coat. Grate parmesan over the top and stir through.

    Reserve a splash of the gnocchi cooking water to loosen the sauce if it gets too thick.

    Parmesan
11. 11Serve and garnish

    Divide the gnocchi among plates. Finish with extra shaved parmesan, a grind of black pepper, and a sprinkle of fresh parsley.

    Serve immediately while the gnocchi are still crisp on the outside and pillowy inside.

    ParmesanBlack pepperParsley