the amazing

Homemade Gnocchi, Light Portobello Mushroom Pesto Cream Sauce

The DeMassimo's

November 11, 2022

Homemade gnocchi served with a light and creamy portobello mushroom pesto sauce. Made with DeMassimo's authentic extra virgin olive oil, this dish is the perfect blend of rich and savory flavors that will leave you wanting more. Whether you're a fan of classic Italian cuisine or simply looking for a delicious and satisfying meal, this dish is sure to please. Indulge in the creamy perfection of this homemade gnocchi and savor every bite.


Prep Time 30 minutes
Cook Time 30 minutes
Cuisine Italian
Servings 10


  • 10 Russet Potatoes peeled
  • Salt & Pepper as needed
  • 2 tbsp Unsalted Butter
  • 2 each Egg Yolks
  • 2 each Eggs
  • 3.33 cup All-Purpose Flour


  • Scrub, peel and cut the potatoes into equal-size pieces. Place the potatoes in a pot with enough cold water to cover them by about 2-inches. Gradually bring the water to a simmer over medium heat. Cover and simmer until the potatoes are easily pierced with a fork.
  • Drain the potatoes. Return them to the pot and let them dry briefly over very low heat until no more steam rises from the potatoes.
  • Push the potatoes through a rice or food mill while very hot. Add the Butter, Egg Yolks, Eggs, Salt and Pepper. Mix well. Incorporate enough of the flour to make a stiff dough.
  • Roll out the dough into cylinders about 1-inch in diameter. Cut the cylinders into pieces about 2-inches long. Roll over the tines of a fork, pressing and rolling the dough with your thumb.
  • Cook the gnocchi in simmering salted water for 2 to 3 minutes, or until they rise to the surface. Lift the gnocchi from the water with a slotted spoon or drain in a colander.
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