I love gnocchi. No, really. I absolutely loooooove gnocchi.
Growing up in an Italian family, this was the dish we always pulled out for big family celebrations. So when @jeroxie tweeted that she was throwing an International Gnocchi Party, how could I not attend?
The theme for the party was umami, so while I set my brain cells to work thinking up kooky combinations over the last week or two, when it came down to it, I actually decided to keep things rather simple. My Italian ancestry just didn’t agree with the Japanese / Italian fusion path I was going down 
. So my gnocchi will rely on porcini (funghi) and parmesan to boost up the umami factor, all pan fried in a lit bit of butter and sage.
Now as I have actually written about how to make gnocchi before, I won’t repost my recipe. Instead, I’ll just talk about a few of my deviations.
To start with, I used one of my new favourite gnocchi potatoes, the Toolangi Delight. Now usually I boil these whole, although some steam, and others bake. As long as they are cooked and dry, that is all that matters.
I didn’t have the nifty ricer I used last time, so we put the cooked potatoes through the mouli.
I then made up a powder of dried porcini mushrooms by blitzing them in a mini food processor…
…which I then sprinkled on the mashed potato, salt, flour and egg. Then it’s time to get messy!
The powder gave the gnocchi a lovely speckled appearance.
After cooking, I pan fried the gnocchi with some butter and sage, freshly picked from Camille’s garden.
..then sprinkle liberally with parmesan. And eat!
Now, if you are as mad about gnocchi as I am, be sure to check out the other amazing recipes my dining companions came up with:
Penny from Addictive and consuming made Gnocchi Gnudi.
Christine from Christine’s Recipes made Gnocchi with Creamy Mushroom Sauce.
Mardi from Eat, Live, Travel, Write made Pan Fried Pumpkin Gnocchi with truffle paste and basil.
Trix from Tasty Trix made Malfatti a la Al Di La (Nude Gnocchi).
Divina from Sense & Serendipity made Braised Beef Short Ribs Adobo on Potato Gnocchi.
Agnes from Off the spork made Potato Gnocchi with Blue Cheese Sauce.
Shirley from Enriching your kid made a Chicken Tikka Gnocchi.
Natasha from Five Star Foodie made Sweet Potato Gnocchi with Nori Butter.
Ozoz from Kitchen Butterfly made Chocolate-filled Plantain Gnocchi, with chillies for Dessert.
Conor at Hold the Beef made Umami Gnocchi with (not too) Fishy Sauce.
I think the decision to go simple was right – look at the result! These really look luscious and perfectly umami. A beautiful plate-o-gnocchi!
Any leftovers? Can we come over for lunch please…. YUM!
Totally begging to be eaten, with the lovely speckles and that melted cheese! Great idea to mix through the mushroom powder, I wouldn’t have thought of that. Yum!
Excellent idea to add porcini powder into the gnocchi dough – definitely awesome umami flavors! Mine had a little hint of porcini through the salt in the marinade
So nice to meet you at this fun party!
I want to add some porcini powder on my gnocchi next time for super umami flavor. This is just pure comfort food at any time of the year.
Wow, making gnocchi seems to be a piece of cake to you! Very professional !
The butter, sage and parmesan are great with gnocchi, so yummy !
[...] Mellie from Tummyrumbles – Mushroom delight! I can almost smell the funghi from here. Gnocchi di patate con funghi e salvia [...]
Hey Tasty Trix – you can’t go too wrong with the simple things in life, huh?
Hiya Penny – unfortunately, no leftovers
I only made enough for Danny and I. But dang, next party, we should combine and have an actually real life eatfest.
Hi Conor – the porcini powder has the most amazing aroma and taste. Seriously, when I opened the pack I started salivating (such was the umami-ness of the aroma!).
G’day 5 Star Foodie – porcini is just like the ultimate umami mushroom, huh? And very lovely to e-meet you too!
Hi Divina – you must certainly go for it. It really added some great flavour to the gnocchi. Will most definitely make it that way again.
Hey Christine – truth be told, I haven’t made gnocchi in about a year!! I felt a lil’ rusty, especially as I didn’t have some of the gear, such as the ricer and the wicker basket I use to pattern gnocchi. This was the first time I ever used a fork!
I love this version! I like the mouli too, looks cute. Good to meet you at this party.
Yummo! Your gnocchi look so delicious! An international gnocchi party sounds like a brilliant idea
Porcini is a perfect expression of umami, and I seriously cannot go past butter and sage with gnocchi.
Very tasty indeed.
Yum, love gnocchi. And throwing the mushroom into it – perfect solution for me! Mushroom flavour without their texture. Great idea. Looks wonderful too.
Ooh yumm this look great! and more parmesan I say ^^!
Yummm! What a great addition using the porcini in the gnocchi itself. I’m so hungry now!
I’ve never tried making Gnocchi before! It sounds fabulous!
Hey Shirley – I love that little mouli too, especially the bright yellow handle! My Nonna had such great stuff in her cupboards
Hi Forager – yeah, the party was a great idea. If you want to join the next one, keep an eye on jeroxie’s blog. I think the next theme will either be dumplings, pizza or pie.
Hiya Jo – glad you concur. It’s a magic combination!
G’day Anna – actually, this dish is very “anna-friendly” – no slimy mushrooms!
Hey FFichiban – I absolutely adore parmesan. I can’t help but prize off a chunk whenever I take it out of the fridge to grate
Hi Rilsta – I thought it was a rather inspired addition! Wouldn’t mind trying it with regular pasta dough next time. I think perhaps making some porcini infused ravioli would be awesome.
Hi Sook – go forth and give gnocchi making a go! It’s not too hard, and is rather quick if making it for a small group.
I want your mouli!
Brilliant idea mixing the mushroom powder into the dough – I had one of those “why didn’t I think of that?!” moments! Very inspiring!
Hey Agnes – the mouli is nifty, eh? I also use it to make small batches of passata (tomato sugo), to get all the seeds out of the tomatoes. Big batches require an electric one though..trust me
[...] Mellie from Tummyrumbles made Gnocchi di patate con funghi e salvia [...]
i would be in heaven! This is most likely a very silly question but why is the Toolangi Delight the best potato for gnocchi?
Hey Pip – I was actually put on to this particular variety of spud by Michael at the potato stall at the Prahran Market. I think they have a nice white colour, and cook up well (ie. keep dry), without being waxy.
Looks goooood!
Well done! What beautiful effort
Looks great, so many compliments on the porcini, but I love the sage best. So excited to eat more sage flavours this autumn.
The gnocchi looks absolutely devine!
[...] Mellie – tummyrumbles.com – Gnocchi di patate con funghi e salvia [...]
[...] suggested that nettle gnocchi may have to be in order to Mellie. I’ve seen her gnocchi posts, and was hoping she’d pick up the hint (and some nettles!). She did, and she bought nettles [...]
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