Gnocchi with mushrooms

2/27/25, 8:00 AM

What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.

This recipe from Maxime Lellouche, chef at Konvives restaurant in Paris17th, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 20 min

Cooking time: 1 h 40

Ingredients for Maxime Lellouche 's mushroomgnocchi

For the gnocchi

500 g potatoes (bintje variety )

200 g flour

50 g cornstarch

5 g salt

For the mushroom cream

500 g button mushrooms

25 cl liquid cream

4 shallots

1 garlic clove

10 g salt

5 g pepper

For theparmesan curry crumble

110 g flour

100 g butter

75 g parmesan cheese

10 g curry powder

Steps for Maxime Lellouche 's mushroomgnocchi

Gnocchi: Peel the potatoes,boiltheminwater and then put them through a food mill . Mix with the rest of the ingredients to obtain a homogeneous dough.

- Roll out the dough into long sticks 2 cm in diameter. Cut into the desired size, then cook in a pan of hot water. When the gnocchi rise to the surface, they're ready.

Mushroom cream: Clean and chop the mushrooms. Sweat the peeled and minced shallots and garlic clove in butter for 5 min, then do the same with the mushrooms. Add the cream, salt and pepper. Reduce for 45 min over low heat. Blend the mixture to obtain a creamy texture.

Parmesan curry crumble: Mix the flour, Parmesan and curry by hand. Add the butter, then mix to obtain a crumble texture . Bake at 160°C for 25 min.

Has this recipe inspired you to discover Maxime Lellouche's cuisine ? Read the Gault&Millau review of Konvives.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read