Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Gnocchi with mushrooms

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

  1. 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.

  1. 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.

  1. 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

Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Veal quasi, green asparagus, rösti Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Watermelon and rhubarb harissa Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
Asparagus dog

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE