Creamy Mushroom Gnocchi with Parmesan & Sage

luscious, creamy mushroom gnocchi full of parmesan, freshly grated black pepper, and sage

serves: 6

  • Author: Kayla Howey




  • 2 lbs russet potatoes, scrubbed
  • 4 egg yolks
  • kosher salt
  • 2 cups all-purpose flour
  • 1 cup grated parmesan cheese

Mushroom Sauce

  • 5 tbsp butter
  • 1 lb shiitake mushrooms
  • 1 ½ cup heavy cream
  • 2 large sprigs fresh sage
  • ½ cup grated parmesan cheese
  • freshly cracked black pepper



1. Preheat the oven to 350F. Use a fork to prick each potato multiple times on every side. Place the potatoes on a sheet pan. Bake for 1 hour and 15 minutes until tender.

2. Remove the potatoes from the oven and let cool. Peel the skins off the potatoes. Use a food mill to process the potatoes into a bowl. You want to be left with 1 ½ pounds of milled potato.

3. Make a “well” in the center of the potatoes. Add the egg yolks and a generous pinch of salt. Use a fork to whisk the yolks and simultaneously pull the potatoes into the center. Continue to mix until well combined.

4. Add the flour and parmesan cheese. Use a wooden spoon to incorporate them into the potato mixture. Do not overmix. A dough will form. Use your hands to press the dough into a ball.

5. Cut the dough ball into 4 pieces. Roll each piece out into a rope. Use a knife to cut the rope into small, bite-size pieces (about 1” thick). Place the gnocchi on a floured plate or sheet pan. Let dry for 10 minutes.

6. Meanwhile, bring a large pot of water to a boil. Add a generous spoonful of salt. Working in batches, cook the gnocchi in the water for about 3 minutes, or until they float to the top (do not overcrowd the pot).

7. Use a slotted spoon or strainer to drain the gnocchi and transfer them to a plate. Continue to cook all of the gnocchi while you make the mushroom sauce.

Mushroom Sauce

1. Heat a large sauté pan over medium heat. Add the butter and let melt.

2. Add the mushrooms to the pan. Let sauté until browned and tender. Season with a pinch of salt.

3. Add the heavy cream and fresh sage. Let the cream come to a bubble. Simmer the cream for just a minute or two until slightly reduced. Stir in the parmesan cheese and a few generous cracks of black pepper.

4. Let the sauce cook for another minute or so. Add the gnocchi, along with any of the water that pooled onto the plate, into the pan.

5. Gently stir and coat the gnocchi with the sauce. Cook until the sauce has thickened and sticks to the gnocchi. Turn off the heat.

6. Season with more salt or black pepper to taste if needed. Remove the sage sprigs and serve immediately.