Gnocchi with creamy mushroom sauce



  1. In a large pot, boil the potatoes in salted water until tender. Drain, cool and mash.
  2. Mix 1 cup (250 ml) of the mashed potatoes with the flour and egg.
  3. Knead the dough into a ball.
  4. Roll out portions of the dough into long cylinders. Cut into half-inch thick rounds.
  5. Mark each gnocchi ball with a fork or roll on a gnocchi board. Set aside.


  1. Heat the oil in a skillet on medium and brown the mushrooms. Add the garlic and shallot. Cook 1 more minute.
  2. Mix in the flour (to thicken the sauce, if desired) and deglaze with the white wine.
  3. Add the milk and bring to a simmer, stirring continuously.
  4. Meanwhile, in a large pot, cook the gnocchi in boiling salted water until they float.
  5. Reduce the sauce until the desired consistency. Add the parsley and season with salt and pepper.
  6. Add drained gnocchi to the creamy mushroom sauce. Stir to coat and serve.

Kyle Panton

Charlottetown, Prince Edward Island

Well-known chef Kyle Panton of Prince Edward Island loves to cook with top-quality ingredients that he has on hand. As part of our collaboration, he has created four delicious, flavour-loaded recipes made with Natrel Lactose Free Milk.

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