Nutmeg Gnocchi with Mushrooms

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Nutmeg Gnocchi with MushroomsBuy 341

Freshly grated nutmeg is awesome. Just smelling it puts me in a good mood. I think that’s actually the reason why I love good, flavorful food in general, it puts me in a good mood. Whatever else might be going on in my life, taking a bite of something delicious clears everything out of my mind and puts a smile on my face. Do you feel the same way?

Anyway, back to the nutmeg. I added it into my gnocchi dough the other day and loved the result. The spice added a new, more complex dimension to the otherwise slightly bland gnocchi and worked very well with the earthy flavors of the mushrooms I served with the dish. It’s still a simple recipe, easy and quick to make, but a little more sophisticated than just plain gnocchi. Hope you like it!

P.S.: You might be wondering why there is a pepper shaker in the photo when just a few days ago I preached about using only freshly ground pepper. Well, I use shakers in my photographs only because I haven’t yet found a pepper mill small enough to not look like the Eiffel Tower planted next to a plate of food. I did actually grind the pepper fresh and filled it into the shaker. :)

Making Nutmeg GnocchiBuy 340

Nutmeg Gnocchi with Mushrooms
Cook time
Total time
Recipe type: Main
Serves: 4
For the gnocchi:
  • 2 pounds Russet potatoes
  • 1 egg, lightly beaten
  • ¾ cup all-purpose flour
  • 1 tablespoon salt
  • ⅛ teaspoon freshly grated nutmeg
  • pinch of fresh black pepper
For the sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced yellow onion
  • 2 cups brown beech mushrooms, stems trimmed
  • 2 cups sliced oyster mushrooms
  • salt, pepper
  • parsley for garnish
  1. Heat the oven to 375 degrees F.
  2. Poke a few holes into the raw potatoes with a fork (watch your fingers while you are doing that...).
  3. Bake potatoes until a knife goes through easily (1 hour - 1 hour and 15 minutes).
  4. Peel the potatoes and put them through a ricer into a bowl.
  5. Add egg, flour, salt and nutmeg to the bowl and distribute the ingredients evenly by stirring them around with a fork.
  6. Carefully knead the ingredients just enough to let them come together into a ball.
  7. Divide the dough into 4 pieces.
  8. Roll each piece into a ½-inch-thick rope.
  9. Cut the rope into 1-inch-long gnocchi. (If you like, lightly press and roll each gnocchi down the backside of a fork to create ridges).
  10. Bring a large pot of water to a rolling boil.
  11. Add half of the gnocchi and cook until they float to the surface (1 - 2 minutes).
  12. Spoon the gnocchi out and into a bowl and cook the remaining half in the same fashion.
  13. Cover the bowl and set aside.
  14. Melt the butter in a skillet.
  15. Add the onions and saute until translucent (about 3 minutes).
  16. Add the mushrooms and saute for another 3 minutes.
  17. Season with salt and pepper.
  18. Serve gnocchi with mushrooms and sprinkle with chopped parsley.


  1. Pang says:

    I have never made gnocchi, but this post might be the push I need. :) Your photos are so beautiful, and I agree on small pepper mill is hard to find. I am loving this post, Nicole <3 <3

    • Nicole B. says:

      Thank you so much for your sweet comment, Pang! I like to make gnocchi at home because they taste fresher and are less dense and not as dry as the store-bought kind. They are easy to make as long as you have a potato ricer. :)

    • Nicole B. says:

      Thank you so much, Bob! I think this was just about the first time I produced a “food preparation process” photo that turned out all right. :)

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