Truffled Gnocchi with Mushroom Ragu

Course Comfort food, Main, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2
Author Alida Ryder


for the gnocchi

  • 500 g potatoes
  • 1 egg yolk
  • 1/2-3/4 cup flour
  • 1 teaspoon truffle oil
  • NoMU smoked salt and pepper to taste

for the mushroom ragu

  • 1 tablespoon butter
  • 500 g mixed mushrooms of your choice roughly chopped
  • 2 garlic cloves thinly sliced
  • 1 teaspoon NoMU Spanish rub
  • 100 ml red wine
  • 300 ml stock I used NoMU beef fond, but Vegetable is also fine
  • 5 sprigs fresh thyme
  • juice of 1/2 lemon
  • 2 tablespoons cream
  • NoMU salt & pepper to taste
  • fresh Parmesan to serve


  • To make the Gnocchi, pre-heat the oven to 180°c and place the potatoes on a baking sheet.
  • Place in the oven and bake until the potatoes are soft and fluffy on the inside.
  • Remove from the oven and allow to cool for 10 minutes.
  • Halve the potatoes and scoop out the flesh and place into a bowl.
  • Mash the potatoes and add the egg yolk, truffle oil, seasoning and just enough flour to form a soft, but firm, dough.
  • Break tennis ball-sized pieces off the dough and roll into long sausages. Slice your gnocchi into desired lengths and press on them with a fork to create little indents to suck up the sauce.
  • Place on a floured tray and set aside until you're ready to cook the gnocchi.
  • To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown.
  • Add the garlic and rub and fry for another 30 seconds then add the wine, stock and thyme.
  • Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season to taste.
  • To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in gently.
  • Once they float to the top they're cooked. Scoop them out with a slotted spoon and toss them with the mushroom ragu.
  • Serve immediately with a generous amount of grated Parmesan.