Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Not presume to dictate, but broiled fowl and mushrooms - capital thing!"
-Charles Dickens, Author

The refrigerator light goes on...

Gnocchi makes such a fantastic meal and this recipe enhanced with the wild mushroom flavor is great. The light pillows of potato are the perfect vehicle for almost any sauce. It's great for you too having 5 grams of fiber and is a great recipe to get the kids involved in making because it's so much fun to roll out the gnocchi.


Wild Mushroom Gnocchi

Servings: 2 | Serving size: 10 gnocchi

Cooking Time: 45 Minutes

This recipe can be multiplied by 2.

Leftovers are fair at best. I have kept the gnocchi refrigerated overnight but they are not as good as when fresh.

Serve with one of the sauces below:
Fettuccine Alfredo sauce or
Basil Pesto or
Arugula Pesto or
Tomato Sauce or
Vodka Cream Sauce


Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Green Beans in Walnut Vinaigrette or Healthy Caesar Salad

10 ounces Yukon Gold potatoes
3 Tbsp all purpose white flour
4 Tbsp porcini dust
2 Tbsp whole wheat flour
1 large egg
1/4 tsp salt
1/8 tsp ground black pepper
4 quarts water

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.

Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don't have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Add 2 tablespoons of the all purpose flour and the porcini dust to the potatoes with the egg, salt, nutmeg and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add the 2 tablespoons of whole wheat flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place one tablespoon of the all purpose flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.

Nutrition Facts

Serving size: 10 gnocchi

Servings: 2

Amount Per Serving

Calories 263 Calories from Fat 27
% Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 106mg 35%
Sodium 323mg 13%
Total Carbohydrates 51g 18%
    Dietary Fiber 5g 21%
    Sugars 2g
Protein 9g
Vitamin A 3% Vitamin C 18%
Calcium 3% Iron 11%
Vitamin K 3 mcg Potassium 749 mg
Magnesium 62 mg