Hiya!
Do you like MUSHROOMS? You’re on my side, right? If you’re not, let me see if I can hypnotize you to like them, in
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So I was writing a post about my trip to Thailand and I had to mention this outrageous dish I had there. It was this Gnocchi with Truffled Mushroom Ragu with fresh arugula and parmesan. When you think of truffled mushroom ragu and gnocchi you don’t usually think of Bankok, Thailand, but like most countries now, globalization has taken over. I almost forgot where I was because it reminded me so much of Italy, and usually I eat the local favorites when I’m travelling abroad, but what the heck, this is what I felt like having in the moment… why not? It was delicious so I thought I’d recreate it for my cheat day when I got home and decided to share it with you in case you get inspired to make it for yourself. I’ll make it as easy as possible for you. I’m usually all about making 15 Min. meals, because I do not have all that much time, but sometimes I’ll spend a little more time to make something special. This is one of those cases.
The sound of those mushrooms sizzlin and the smell of them cooking with olive oil, garlic and spices. Aaaaahhhhhh! You’re feeling the steam from the red wine as it’s being poured into the skillet. Do you pop mushrooms in your mouth while they’re cooking like I do? They’re golden brown and full of garlicly, spicy flavors. You like them. You like them. They taste so good and YOU LIKE THEM!
Hahaha…I’m pretty good at hypnosis, I know.
I think I’ve always like mushrooms? I don’t remember specifically when it started, but I do remember that, for better or worse, my initiation to being a mushroom lover had a lot to do with butter, garlic, wine and a small amount to do with mushrooms. I mean, it should be illegal NOT to like a food that is sauteed in butter and garlic, and wine.
I like to use wild mushrooms but you could use whichever variety you’d prefer. Also, I’m ADDICTED to this smoked salt from the Artisan Salt Company. I use it in so many things and almost start to panic when I get low. Luckily I can get it on Amazon, so when I’m running low at’s only a click away. Phew!
You could buy your gnocchi to save time, but it just doesn’t taste the same as homemade and it’s really not all that time consuming. So here we go!!!
I like this truffle oil because it is made with white truffles from Alba Italy which are considered some of the best in the world. It’s also bottled in this dark bottle so it will last a lot longer than one kept in a clear bottle. It’s also a really good price!
Thān h̄ı̂ xr̀xy na! (that’s Thai for Bon appetit)
- 2-3 potatoes
- ½ cup flour (depending on consistency-add more if necessary)
- 1 egg yolk
- pinch of smoked salt and pepper to taste
- 1 tablespoon butter
- 500g mixed, wild mushrooms, coarsely chopped
- 2 fresh garlic cloves, minced
- ½ teaspoon garlic powder,
- ½ teaspoon coriander
- 1/4 teaspoon sugar,
- ½ teaspoon dry mustard
- ½ teaspoon parsley,
- ½ teaspoon dried rosemary (crushed)
- 5 sprigs fresh thyme
- ½ cup of dry red wine
- 1½ cups of beef stock
- juice of ½ lemon
- 2 tablespoons heavy cream
- salt & pepper to taste
- Drizzle 1 tablespoon truffle oil, shave fresh Parmesan, and arugula to serve
- For the Gnocchi, pre-heat the oven to 350°F and place the potatoes on a baking sheet. Make sure to pierce them first so they don't explode!
- Place them in the oven and bake until the potatoes are soft and fluffy on the inside.
- Take them out and let them cool for 10 minutes.
- Scoop out the flesh of the potatoes into a bowl.
- Mash them and add the egg yolk, truffle oil, smoked salt
- Add just enough flour to form a soft, but firm, dough.
- Break pieces of the dough into tennis sized balls and roll into long sausage shapes. Slice your gnocchi into bite-sized pieces and press them with a fork gently to create little indents.
- Lightly flour a tray and place the raw gnocchi until you're ready to cook it.
- Place a large pot of salted water to bring to the boil.
- In the meantime, for the ragu, melt the butter in a frying pan on medium heat, and fry the mushrooms until golden brown.
- Lower the heat to medium-low and add the garlic, dried spices and fry for another 30 seconds
- Add the wine, stock and fresh thyme.
- Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season with the salt and pepper to taste.
- Time to cook the gnocchi!
- Drop the gnocchi gently into the pot of boiling water.
- Once they float to the top they're cooked. Scoop them out with a slotted spoon and place on the plate
- Spoon the mushroom ragu on top and garnish with a generous amount of grated Parmesan, arugula and drizzles of truffle oil.
