Gnocchi alla Boscaiola

A delicious recipe for preparing gnocchi with mushrooms and Italian sausages

Ingredients (for 2)

  • 2 cups gnocchi
  • 1 fresh sausage
  • 1/2 cup champignon mushrooms
  • 1/2 cup porcini mushrooms
  • 1 tbsp grated Parmesan cheese
  • 1 garlic clove
  • 1 tsp marjoram
  • 2 tbsp olive oil
  • salt & pepper


  • Cut the Italian sausage in bite-size pieces
  • Wash thoroughly the mushrooms and slice them
  • Heat the olive oil in a skillet over medium heat, add the crushed garlic and sausages, and sauté for 3-4 minutes
  • Add sliced mushrooms, season with salt and black pepper, and stir-fry for 10-15 minutes
  • In the meantime, bring water with rock salt to boil in a deep saucepan and cook the gnocchi according to the package directions (as with every pasta recipe, water should be abundant)
  • Drain the gnocchi when almost ready, leaving some of the cooking water and add them to the mushrooms in the skillet
  • Sprinkle Parmesan cheese and marjoram, and toss to combine over medium heat for 1-2 minutes (all water must evaporate)
  • Remove from heat, season with black pepper and serve hot!