Potato Gnocchi with Wild Mushrooms


Recipe by - Chef Tony


Yield : 4 servings


Ingredients -


2 lbs. Potato Gnocchi

4 pc. Garlic Cloves, chopped fine

pc. Small Yellow Onion

2 oz. Olive Oil

3 oz. Forest Mushroom Blend

2 oz . Morel Mushrooms

1 tsp. Italian Seasoning Blend (oregano, basil, thyme, rosemary)

1/4 C.Sun Dried Tomatoes, julienne cut

6 oz.Artichoke Hearts

3 Tbsp. Parmigiano Reggiano Cheese, grated

Fresh Ground Sea Salt & Fresh Ground Tri Color Pepper, as needed

We keep our electric peppermills loaded with these natural treasures!


Method ;

This is a fun recipe to prepare!

Boil 4 quarts of water. Chop the garlic and dice the onion and reserve! Place the dry mushrooms in a bowl and add 2 cups of water, cover with plastic wrap and let stand to reconstitute, about 20 minutes. Soak the sun dried tomatoes in warm water for a few minutes before using. Drain the artichokes of the marinate and cut each one in half.

In a large saute pan, heat the olive oil, add the onions and garlic and cook until light brown, add the artichokes and cook for 1 minute, ad the mushrooms and saute over medium heat, add the Italian seasonings. Meanwhile boil the gnocchi and cook for 2 minutes, or until it floats, transfer to a colander and drain, let it cool but do not rinse it off. Toss it into the saute pan and add fresh ground sea salt & tri color pepper (there is nothing like it). Taste and adjust seasonings.

Using a cheese grater add the parmesan cheese.

Serve on small dishes with a salad and white wine!


Chefs Note: Our Full Red Sun Dried Tomatoes are made from select rip plum tomatoes and naturally dried to a medium moist chewy texture (like the inside of fresh baked Italian bread), if you have rock hard sun dried tomatoes, use them in soup and try ours !

Let simmer, add all remaining ingredients. You can also heat some of them in the oven. Place in a bowl and serve!

This is a perfect dish for cool nights, serve with a bottle of pinot grigio. It can be prepared ahead and later saute to order!



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