Potato Gnocchis In Mushroom Pesto Recipe

Name: Potato Gnocchis In Mushroom Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Gnocchis; 200 grams potatoes; 250 grams potato flour; 2 pieces eggs; 1 piece salt, to taste; 1 piece pepper, to taste; 1 piece basil leaves (for garnish); For the Mushroom Pesto; 250 grams wild mushrooms; 50 grams shallots; 50 milliliters olive oil; 50 grams pine nuts; 1 piece salt, to taste; 1 piece pepper, to taste

Servings: persons

For the Gnocchis
200 grams potatoes
250 grams potato flour
2 pieces eggs
1 piece salt, to taste
1 piece pepper, to taste
1 piece basil leaves (for garnish)
For the Mushroom Pesto
250 grams wild mushrooms
50 grams shallots
50 milliliters olive oil
50 grams pine nuts
1 piece salt, to taste
1 piece pepper, to taste

1
Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
2
Peel and boil potatoes until fully cooked.
3
Mash the potatoes.
4
Add in eggs and almound flour and knead into a dough.
5
Form dough into 1 inch round logs and cut into 1 inch pieces.
6
Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
7
Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
8
Serve topped with chopped basil leaves.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the Gnocchis, 200 grams potatoes, 250 grams potato flour, 2 pieces eggs, and more.

Yes, Potato Gnocchis In Mushroom Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Gnocchis In Mushroom Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions