Mushroom Potato Gnocchi with Creamy Leek Sauce and Crispy Shallots

Servings: 6          Active Time: 1 hour          Total Time: 1 hour


  • 2.5 - 3 lbs potatoes (fingerlings, reds, yukons, purples ~ we used banana fingerlings below)

  • 6 eggs

  • 3 cups potato starch

  • 1-2 shallots

  • 2 whole leeks

  • 1 cup heavy cream

  • 1 lbs maitake or oyster mushrooms (or a mixture of both!)

  • 6 thyme sprigs

  • 16 oz (2 sticks) of butter

  • 4 large garlic cloves, chopped

  • bone broth or vegetable stock

  • salt & pepper


Preheat oven to 350 degrees. Rinse and place potatoes in large pot filled with cool water. Bring to medium-high heat for 25-30 minutes. Wash and trim mushrooms. Spread on pan with 4 oz of butter, garlic, salt, pepper and thyme sprigs all laid on top. Cook for 18-20 minutes for crispy mushrooms, 10-12 minutes otherwise. Once cooked, shake thyme sprigs to release leaves, and throw the stems away.

During this time, you’ll also want to prep the crispy shallots and creamy leek foam sauce. Thinly slice the shallots, and then soak them in a pot or pan of water. Thinly slice the leeks and allow them to soak in water in a pot on medium heat to simmer while you continue making the gnocchi. You can even soak the shallots on medium heat as well here.

Once potatoes are parboiled, allow them to cool for a few minutes before beginning to peel off their skins. Using a potato ricer or small sieve, rice the potatoes until you have 3 cups. Place riced potatoes in a large bowl with 3 whole eggs and 3 egg yokes. Slowly begin combining all the ingredients while you add in 1/4 of a cup of potato starch at a time. You'll ideally want 1 cup of starch for every 1 cup of riced potato (along with 1 egg yoke and 1 egg for every 1 cup of riced potato too). Keep stirring gently until thickened and it binds like flour.

Now you'll want to cover your counter space with 1/2 cup of potato starch. Roll a palm amount of dough in your hands into a ball. Then lay the ball of dough on the counter and roll it out into a long snake. Don’t work it too much. You just want to mold it. You can then cut along down the snake for individual bites of gnocchi! Continue until you’ve used up all the potato dough.

Before cooking the gnocchi, it’s helpful to crisp the shallot slices. Drain the shallots and toss them in potato starch. Bring a skillet or pot to high heat (320-325 degrees ~ you want it to be sizzling) with avocado oil, lard or ghee and drop the shallot slices in. Allow them to crisp up and salt them immediately as soon as you remove them. Set these crisps aside.

Fill a large pot with water and cook on medium high heat. Once the water is hot, place 1/3 of the gnocchi bites in the pot and allow them to cook, 5-8 minutes. You’ll want to continuously stir them around. Once cooked, you will move them over gently to a hot skillet with butter to get that beautiful golden crisp on them. Flip them for a few minutes here before removing them onto a plate. Continue until you have cooked all of the gnocchi.

Now quickly blend the creamy leek foam sauce. Drain the leeks and combine them with 8 oz (1 stick) of butter, 1 cup of heavy cream and 1 cup of water from either the boiled leek water, bone broth or vegetable stock. Blend until smooth.

On your plated gnocchi, top your dish with the creamy leek foam sauce, then the roasted mushrooms and finally the crispy shallots. Serve and enjoy!

~ Recipe created by Chef Samantha New of Eclat Culinary for Strohauer Farms

mushroom potato gnocchi with creamy leak sauce and crispy shallots
rolling potato dough

rolling potato dough

potato gnocchi
tossing potato gnocchi in the air
potato gnocchi
buttery crispy potato gnocchi
mushroom potato gnocchi with creamy leek sauce and crispy shallots
mushroom potato gnocchi with creamy leek sauce and crispy shallots