Gordon Ramsay Italian Gnocchi With Wild Mushrooms

This crispy earthy Gordon Ramsay Italian Gnocchi with Wild Mushrooms is made with fresh gnocchi, mixed wild mushrooms, and ready in just 25 minutes. The edges of the potato dumplings turn beautifully golden before absorbing the rich, garlic-infused butter. I love how quickly this restaurant-quality pan-fry comes together on a busy weeknight.

Restaurant-Quality At Home

I used to boil gnocchi and serve it straight away, which left it slightly gummy and heavy. Searing the gnocchi in a hot pan completely transformed my approach to this classic Italian dish.

The contrast between the crispy exterior and the fluffy potato inside is incredible. Taking the time to properly brown the mushrooms before adding the butter is a lesson I will never forget.

Gordon Ramsay Italian Gnocchi With Wild Mushrooms Ingredients

• 500g fresh potato gnocchi
• 250g mixed wild mushrooms (chanterelles, shiitake, or oyster)
• 2 garlic cloves, finely sliced
• 1 sprig fresh thyme
• 1 tbsp olive oil
• 30g unsalted butter
• 30g Parmesan cheese, finely grated
• 1/2 tsp sea salt
• 1/4 tsp black pepper

How To Make Gordon Ramsay Italian Gnocchi With Wild Mushrooms

1. Boil the Gnocchi: Bring a large pan of salted water to a boil, drop in the gnocchi, and cook for 2 minutes until they float to the surface, then drain well.
2. Sear the Mushrooms: Heat olive oil in a large frying pan over medium-high heat, add the mushrooms, and cook undisturbed for 4 minutes until golden brown.
3. Crisp the Gnocchi: Push the mushrooms to one side of the pan, add the drained gnocchi, and sear for 3 minutes until the edges are crispy and golden.
4. Add Aromatics: Toss in the garlic and fresh thyme, cooking for 1 minute until fragrant.
5. Finish with Butter: Stir in the unsalted butter until it foams, coating the gnocchi, then remove from heat and toss with grated Parmesan.

Recipe Tips

• Dry the gnocchi: Letting the boiled gnocchi steam-dry for a minute prevents the hot oil from spitting when you add them to the pan.
• Do not crowd the mushrooms: Giving the mushrooms plenty of space ensures they roast and caramelise rather than steam in their own juices.
• Wait for the foam: Adding the butter at the very end creates a rich emulsion that lightly sauces the dish without making it greasy.

What To Serve With Italian Gnocchi With Wild Mushrooms

A simple rocket salad tossed with a sharp lemon vinaigrette cuts through the richness of the butter and Parmesan. You can also serve it alongside some crusty garlic bread to mop up any leftover savoury pan juices.

How To Store

Keep any leftover gnocchi in an airtight container in the fridge for up to 3 days. Reheat gently in a frying pan with a splash of water and a small knob of butter to revive the crispy edges. Freezing is not recommended as the potato dumplings can become mushy.

FAQs

Can I use dried mushrooms for this recipe?

Yes, but you will need to rehydrate them in boiling water first. Fresh wild mushrooms provide the best texture for pan-frying.

Why did my gnocchi stick to the pan?

The pan was likely not hot enough before adding the gnocchi, or you disturbed them too quickly. Let them form a crust before trying to toss or flip them.

Do I have to boil store-bought gnocchi?

Some fresh gnocchi can be pan-fried straight from the packet. However, boiling them first ensures the centers remain soft and fluffy.

Nutrition

• Calories: 380 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Cholesterol: 25 mg
• Sodium: 680 mg
• Total Carbohydrate: 52 g
• Protein: 11 g

Try More Recipes:

• Gordon Ramsay Italian Meatballs
• Stanley Tucci Italian Cacio e Pepe
• Ina Garten Italian Pasta Pesto and Peas

Gordon Ramsay Italian Gnocchi With Wild Mushrooms

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Gordon Ramsay Italian Gnocchi with Wild Mushrooms offers crispy, earthy bites packed with fresh gnocchi, mixed wild mushrooms, and garlic butter. Ready in 25 minutes, this quick pan-fry brings restaurant-quality flavours straight to your busy weeknight dinner table.

Ingredients

• 500g fresh potato gnocchi

• 250g mixed wild mushrooms (chanterelles, shiitake, or oyster)

• 2 garlic cloves, finely sliced

• 1 sprig fresh thyme

• 1 tbsp olive oil

• 30g unsalted butter

• 30g Parmesan cheese, finely grated

• 1/2 tsp sea salt

• 1/4 tsp black pepper

Directions

• 1. Boil the Gnocchi: Bring a large pan of salted water to a boil, drop in the gnocchi, and cook for 2 minutes until they float to the surface, then drain well.
• 2. Sear the Mushrooms: Heat olive oil in a large frying pan over medium-high heat, add the mushrooms, and cook undisturbed for 4 minutes until golden brown.
• 3. Crisp the Gnocchi: Push the mushrooms to one side of the pan, add the drained gnocchi, and sear for 3 minutes until the edges are crispy and golden.
• 4. Add Aromatics: Toss in the garlic and fresh thyme, cooking for 1 minute until fragrant.
• 5. Finish with Butter: Stir in the unsalted butter until it foams, coating the gnocchi, then remove from heat and toss with grated Parmesan.