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overhead shot of Gnocchi with Mushroom Ragu and Peas

Potato Gnocchi with Mushroom Ragu and Peas

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 702kcal
Perfectly tender gnocchi in a truffle cream sauce with a mushroom ragu and peas. This is a copycat recipe from one of my favorite restaurants in Boston, Sportello.
Print Recipe


  • medium frying pan
  • large sauce pan
  • cheese grater
  • chef's knife
  • cutting board


  • 1 pound potato gnocchi cook according to directions on the package
  • 2 tablespoons olive oil
  • 8 ounces baby bella mushrooms, sliced
  • ½ teaspoon Papa Joe's Salt or combination of salt and pepper
  • ¼ cup unsalted butter
  • 1 cup heavy cream
  • 1 cup parmesan cheese, grated
  • 1 cup frozen peas, thawed
  • drizzle white truffle oil


  • fresh chives
  • grated parmesan cheese


  • Bring a large pot of water to a boil. Cook gnocchi according to directions on the package. Drain and reserve until ready to serve.
  • In a medium sauce pan, warm olive oil over medium heat. Add mushrooms and sautee until golden brown, about 10 minutes. Season with Papa Joe's Salt. Set aside.
  • Melt butter in a large sauce pan over medium low heat. Add heavy cream and simmer for about 5 minutes. Add parmesan cheese and simmer for an additional 2-3 minutes until the sauce has thickened.
  • Add gnocchi, mushrooms and peas to cream sauce. Warm for and additional 1-2 minutes over low heat. Divide gnocchi amongst 4 pasta bowls. Drizzle each bowl with white truffle oil (about ½ tsp) and garnish with chives and freshly grated parmesan. Enjoy!


Calories: 702kcal | Carbohydrates: 50g | Protein: 19g | Fat: 49g | Saturated Fat: 27g | Cholesterol: 134mg | Sodium: 1089mg | Potassium: 371mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1723IU | Vitamin C: 15mg | Calcium: 351mg | Iron: 5mg