The Simple Poetry of Handmade Wild Mushroom Truffle Gnocchi

Sometimes, the most beautiful moments in food come when you transform simple ingredients into a plate of warm memories with your own hands. To me, handmade wild mushroom truffle gnocchi is exactly that kind of dish—the humble potato, the earthy depth of wild mushrooms, and a touch of truffle’s luxury. The moment it hits your palate, it’s like a quiet conversation with nature. This time, I want to take you into the world of gnocchi, from its story to how it’s made, and even how to store any extras—I’ll share it all step by step. Ready? Let’s roll up our sleeves and shape some little nuggets of happiness together!

The Origin of Gnocchi

Gnocchi, an Italian word meaning “small lump” or “dumpling,” carries a simple yet timeless history. As far back as ancient Rome, people mixed grains with water to make something akin to gnocchi’s early form. But it truly came into its own in the 16th century when potatoes arrived in Europe from the Americas. In northern Italy, rural families began mashing potatoes, blending them with flour, and shaping them into small dumplings to cook—filling, affordable, and brimming with homely warmth. Gnocchi spread from village tables across Italy and even to France, evolving into new variations. It’s more than just food; it’s a nod to the land and a celebration of uncomplicated living. Whenever I knead the dough, I feel like I’m connecting with the artisans of generations past—rustic and deeply moving.

Gnocchi, an Italian word meaning “small lump” or “dumpling"

The Five Main Types of Gnocchi

Gnocchi’s charm lies in its versatility, morphing with different ingredients and regions into countless forms, but five classic types capture its essence. First is “Potato Gnocchi” (Gnocchi di patate), made with potatoes, flour, and eggs—soft, pillowy, and full of potato flavor, it’s the ultimate comfort food, perfect with tomato or cream sauces. Next is “Ricotta Gnocchi” (Gnocchi di ricotta), starring ricotta cheese for a light, cloud-like texture and creamy aroma, often paired with simple herb sauces.

Third is “Roman-Style Semolina Gnocchi” (Gnocchi alla romana), crafted from semolina flour and milk, cut into rounds or squares and baked for a firm bite and toasty allure. Fourth is “Pumpkin Gnocchi” (Gnocchi di zucca), infused with pumpkin’s sweetness and a warm orange hue, divine with sage butter sauce—a true autumn poem. Finally, “Parisian-Style Gnocchi” (Gnocchi à la Parisienne), a French take made from choux pastry (flour, butter, eggs) without potatoes, piped into strips and boiled for a buoyant, springy feel. Each type of gnocchi is a story, waiting for you to savour it.

Gnocchi comes in different types and shapes. Each type of gnocchi is a story, waiting for you to savour it.

Classic Potato Gnocchi—Which Potatoes Are Best?

This time, we’re crafting the classic potato gnocchi (Gnocchi di patate), a simple dish that captures the heart of flavour. The key to soft, cohesive gnocchi lies in choosing the right potato. I’d recommend high-starch varieties like Russet, Sebago, or Yukon Gold—especially Sebago (also known as Brushed Potato). These are dry and fluffy, perfect for keeping the dough light yet firm. A Sebago, when baked, has low moisture, so the gnocchi comes out springy and doesn’t stick to your teeth, hitting that ideal texture. If you use waxy, water-heavy potatoes, the dough gets soggy, and the gnocchi might fall apart during cooking, losing that melt-in-your-mouth magic. Picking the right potato is like choosing a good friend—it makes the whole process smoother and more joyful.

This time we are using Sebago, also known as Brushed Potato, to make gnocchi.

How to Store Extra Handmade Gnocchi?

Handmade gnocchi is special because every piece holds your effort, but what if you make too much? No worries—storing them is easy. For uncooked gnocchi, dust with flour to prevent sticking, lay them flat on a floured tray, and freeze for about an hour until firm. Then transfer to a sealed bag or container, label with the date, and they’ll keep in the freezer for up to a month. When you’re ready to eat, no thawing needed—just drop them into gently boiling salted water, and they’re done when they float, tasting as good as fresh. For cooked gnocchi, toss with a bit of olive oil to prevent sticking, store in an airtight container in the fridge, and eat within two days. Reheat by pan-frying to revive that crispy-outside, soft-inside texture. Either way, don’t let these little dumplings go to waste—they carry the time and care you put into shaping them.

The beauty of handmade wild mushroom truffle gnocchi isn’t just in the potato’s softness, the mushrooms’ depth, or the truffle’s flourish—it’s in the focus and joy from kneading to tasting. From the rough hands of villagers to modern creative spins, gnocchi has always been a snapshot of simple living. I hope you’ll give it a try—pick a good potato, roll out your own little dumplings, and feel the warmth from fingertips to tongue. Got extras? Freeze them for the next time you crave this flavour. Food is never just about filling up; it’s a little journey for the soul.

Watch the video below now! Scroll down for detailed written recipes and steps.

Ingredients

---

Potato Gnocchi:

Potato	400g
Egg	½ each
Parmesan Cheese	10g
Bread Flour	130g
Salt	to taste

Mushroom Sauce:

Porcini (soaked)	20g
Shallot(shredded)	3 each
Thyme	2 sprigs
White Wine	50ml
Porcini Soaking Water	700ml
Thickened Cream	100ml
Salt	to taste
Truffle Oil	2 tsp

Others:

Butter	20g
Maitake Mushroom	150g
Asparagus	6 each

Steps

---

For the Gnocchi

1.

Preheat the oven to 170°C. Bake the potatoes for 1.5 hours or until fully cooked, then take them out and mash them through a sieve while still hot.

2.

Add salt, egg, and flour, mix and knead into a dough. Sprinkle some flour on the table, roll the dough into long strips, and cut into 2cm pieces.

3.

Bring water to a gentle boil, add salt, and drop in the gnocchi. Cook for 3 minutes, then remove. Place them in a dish, toss with a bit of oil to prevent sticking, and set aside.

Mushroom Sauce

4.

Soak the porcini mushroom in water 1 hour beforehand.

5.

Heat a pan, add some oil, and toss in shallots, cooking until soft. Then add thyme and porcini mushrooms, and cook for another 2 minutes.

6.

Pour in white wine and cook until it reduces by half. Add porcini soaking water and continue cooking until it halves again.

7.

Remove some of the porcini mushrooms. Blend the rest with a mixer, strain, and pour back into the pan.

8.

Reheat the liquid, add heavy cream, and cook until thickened. Turn off the heat, stir in truffle oil and salt, and mix well.

Assembly

9.

Heat a frying pan with some oil, add the gnocchi, and fry until golden on the surface. Remove and set aside.

10.

In the same pan, add maitake and porcini mushrooms, and also the asparagus, frying them until golden, then set aside.

11.

Plate the gnocchi, mushrooms and asparagus, drizzle with the sauce, and finish with a touch of herb oil and fresh herbs for garnish. Done!