Parisian gnocchi with mushrooms
45 minutes, plus refrigeration time
Preparation time
20 minutes
Cooking time


Parisian gnocchi

300 g (2 cups) plain flour
450 ml milk
100 g butter
2 tsp salt flakes
¼ tsp ground nutmeg
6 eggs
225 g parmesan, finely grated


2 garlic cloves, thinly sliced

1 tbsp thyme leaves
500 g assorted mushrooms, brushed, sliced if large
200 ml white wine
2 tbsp cream
2 tbsp butter

To serve

Finely grated parmesan

Finely chopped parsley and thyme leaves


Parisian gnocchi

  1. In a medium sized saucepan, heat the butter and milk on medium-high heat, induction setting 7, until it reaches a simmer.
  2. Add the flour and stir vigorously with a wooden spoon. The mixture should start to form a ball and pull away from the sides of the pot.
  3. Reduce the heat to induction setting 5 and continue to cook for a few more minutes to cook the starch in the flour.
  4. Transfer the mixture into the bowl of a freestanding mixer with paddle attachment and beat on medium speed. Add the parmesan, nutmeg and salt to combine.
  5. Gradually add in the eggs, ensuring each egg is incorporated before adding the next egg and continue mixing until smooth.
  6. Transfer the mixture into a piping bag fitted with a number 12 round nozzle.
  7. Use a pot with two handles, tie a piece of string between the two handles so it’s tight. This will form the string to cut the gnocchi as you pipe.
  8. Fill the pot with salted water and bring to the boil on Boost. Have a paper lined baking tray nearby for the cooked gnocchi.
  9. Working in batches, pipe gnocchi into the water a few at a time, using the string to cut pieces about 3 cm long. Cook until they begin to float, then drain and reserve on the tray. Gnocchi can be chilled in the refrigerator until needed.


  1. Heat the oil in a large frying pan on medium-high heat, induction setting 7. Sauté the garlic with the thyme, being careful not to burn the garlic.
  2. Add the sliced mushrooms and cook for another 3-4 minutes, or until they begin to soften.
  3. Add the wine to the mushrooms and let it reduce for at least 1 minute, or until it reduces by half. Add the cream and butter and stir through, then season with salt and pepper.

To serve

  1. Heat a frying pan on medium-high heat, induction setting 7, with a little butter or oil. Add a layer of gnocchi to the pan and cook for 30 seconds to a minute, completely untouched. You’re after a nice golden brown colour.
  2. Transfer the mushrooms into the frying pan with the gnocchi, stir to combine. Divide amongst 6 bowls.
  3. Sprinkle with grated parmesan and freshly chopped herbs.

Hints and tips

  • Gnocchi can be made, boiled, and kept in the refrigerator for up to 2 days before frying in the pan.
  • Choose wild mushrooms such as Slippery jacks and Pine mushrooms or Portobello if available.


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    Thursday 08th September 2016

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