Potato Gnocchi with Shaved Truffles

Yield: 2 servings
Calories: 412
Theme: Dinner
Rating:  This recipe has not been rated

For more recipes, look to Chef Ada's cookbook Eating For Your Heart.


  • 8 oz potatoes, peeled and cooked
  • 8 oz beef broth
  • 2 tbsp olive oil
  • 1 oz red onions, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp ginger
  • 4 oz oyster mushrooms, chopped
  • 4 oz coriander, chopped
  • 1 tbsp butter
  • 1 tbsp wheat flour
  • 1 whole egg
  • handful of truffles


Boil potatoes until they are cooked, let them cool then mash.

Add 1/2 oz to 1 oz beef broth, egg and the flour and mix together. Adjust seasonings.

Knead mixture together and let it cool in the fridge for about an hour.

Add olive oil to a medium-sized pot over medium heat, sauté the onions, garlic and ginger.

Then add the mushrooms and stir for 2 minutes. Add the remaining broth. Add the butter.

Bring the mixture to a boil, and turn heat down to simmer gently.

Mold spoonfuls of mash into small spheres and place into the broth. Simmer for 5 minutes.

Now, add the coriander and oregano, adjusting seasoning.

Sprinkle the truffles on top and serve.


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