Recipe source: Gennaro Contaldo

When you prepare some oven-baked potatoes, for example, jacket potatoes, make sure, that you put a few extra into the oven and try this Italian Gnocchi recipe from Gennaro Contaldo.

If you have no gnocchi board to make this unique pattern, no worries, just use a simple fork. Roll the small dough pieces over the fork and tadaaa: you have lovely patterned gnocchi with a large surface to cover with yummy sauces.

If you cooked the dumplings, you will need a good recipe.

Creamy Chicken & Wild Mushroom Gnocchi


  • 1 shallot
  • 2 tbsp butter
  • 1 chicken breast fillet
  • Salt, pepper
  • 1 clove garlic pressed
  • 150 g yellow chanterelles
  • 150 g button mushrooms
  • Fresh parsley
  • 200 ml double cream
  • 1 tbsp Parmesan


  1. So first sear the finely chopped shallots on butter
  2. Put the chopped chicken breast into a pan, add salt, pepper and the pressed garlic clove.
  3. When the chicken becomes white, add the yellow chanterelles and the whole button mushrooms plus chopped parsley and sear the ingredients for a few minutes
  4. Add the double cream and the parmesan, then cook it till it thickens.
  5. Finally, I mixed the sauce with the gnocchi and serve it hot with some freshly chopped parsley on the top and you can add and grated Parmesan too.

I hope you will enjoy it! :)

Gnocchi - Italian Potato Dumpling - Photo by © Reka Csulak

Gnocchi - Italian Potato Dumpling - Photo by © Reka Csulak

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