Taste Tested: Brown Butter Mushroom Gnocchi

This week, Julia’s doing the mashed (err…riced) potato and bedding down with some perfectly pillowy gnocchi.


“Despite my best efforts each year, winter often leaves my fridge as bare as the trees outside. Fortunately, with a few potatoes, a scant cup of flour and an egg I’ve got everything I could knead for dinner. Tossed into a wild mushroom sauce, these gnocchi are dead simple…and simply delicious!”

Wild Mushroom Gnocchi

Recipe: Gnocchi

We love the rustic russet but feel free to experiment with sweet potatoes, squash, pumpkin…


  • 4 large Ontario potatoes
  • 1 cup Ontario flour (we love Grainstorm)
  • 1 Ontario egg yolk


  1. Preheat oven to 400F. Prick potatoes with a fork and bake until done, about 55 minutes.
  2. Let potatoes cool until they can be handled without inflicting third degree burns. Remove skins and put potatoes through a ricer or a sieve.
  3. Bring large pot of water to a boil on the stove.
  4. In a large bowl, make a well in the middle of the riced potatoes and drop egg yolk in. Sprinkle with 1/2 cup flour and combine using a spatula.
  5. Once you have roughly incorporated the ingredients and formed a ball, flip potato mixture onto a floured surface.
  6. Knead for 4-5 minutes.
  7. Divide dough into six portions and set on floured parchment-lined cookie sheet.
  8. One at a time, roll out each ball into a long rope. Cut 1 inch (or smaller if you prefer) pieces off the rope.
  9. Roll each gnocchi over a fork to create grooves (that will hold your sauce!) and set back on parchment. Continue until each ball has been rolled out.
  10. Working in batches, drop gnocchi into boiling water. They are done when they float back up to the surface. Remove with a slotted spoon and drop into sauce.

Preparation time: 1 hour(s) 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

Recipe: Brown Butter Mushroom Sauce

Play matchmaker with your herbs and mushrooms. We can’t wait to try this dish with sage and shimejis!


  • 8 tbsp (1 stick) Ontario butter
  • 4 cups Ontario mushrooms (we used cremini and chanterelles)
  • 3 springs Ontario lemon thyme
  • splash Ontario heavy cream
  • salt and pepper


  1. In a cast iron pan or skillet, heat butter over medium heat, whisking frequently.
  2. Watch for butter to start foaming and then subside. You should see little flecks of brown appearing in the butter.
  3. Reduce heat to low. Add mushrooms and thyme.
  4. Cook until mushrooms have reduced,about 6 minutes.
  5. Add splash of cream and stir until incorporated.
  6. Drop in cooked gnocchi, season with salt and pepper and serve!

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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