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Gnocchi de pommes de terre_Mamzells

Mamzells’ Potato gnocchi

Nombre of serving

4 serving

Practical tools

  • potato pestle



  • 1 kg of potatoes
  • 1 kg of all-purpose flour
  • 1 egg
  • ⅓ tsp of salt

Sauce :

  • ⅓ cup of unsalted butter
  • 2 large sliced red onions
  • 1 garlic clove, finely chopped
  • Sun-dried tomatoes
  • 1/4 cup of dry white wine
  • ⅓ cup shiitake mushroom
  • 35 g (1/2 cup) grated fresh parmesan cheese
  • 10 g (1/4 cup) chopped chives
  • ¼ cup (60 ml) chopped parsley
  • 2 tbsp. fresh thyme

Preparation: 20 minutes | Cooking time: 20 minutes


  1. Boil the potatoes until they are tender. Drain and mash them with a potato pestle.
  2. Add the whole egg, salt and pepper to the purée and a ½ cup. Mix well.
  3. On a previously floured work surface, add the rest of the all-purpose flour to the mixture to create a soft, smooth dough. Add flour as needed.
  4. Separate the ball of dough into 4 sausages, then cut these into pieces of about 1 ½ cm.
  5. Using a fork, create a light streak pattern on the gnocchi.
  6. Sprinkle the gnocchi with flour and place on a lightly floured baking sheet.
  7. Cook the gnocchi in boiling water and drain them.


  1. In a large frying pan, melt, on medium heat, 3 tablespoons butter.
  2. Add the mushrooms and season with salt and pepper.
  3. Sauté until the mushrooms are golden brown and the tomatoes are tender.
  4. Add the chives and garlic to the pan and cook until the shallot is translucent.
  5. Reduce heat to medium and add wine and thyme.
  6. Cook, stirring frequently for 5 minutes.
  7. Transfer the gnocchi into the pan with the mushrooms and tomatoes and herbs.
  8. Stir in the remaining butter until it  is melted and the gnocchi is crisp and golden.
  9. Season with salt and pepper and serve immediately, passing parmesan cheese.