Mushroom and Beef Gnocchi Recipe

My husband can live on the Mushroom and Beef Gnocchi. This tasty gnocchi is one of my favorites too. I serve this quiet often for parties as its quiet popular with my guests! Try this delicious Mushroom and Beef Gnocchi for yourself.


MethodMain Ingredient


 Milk1 Pint (300 Milliliter Or 1 1/4 Cups)
 Garlic1 Clove (5 gm), crushed
 Grated cheese2 Ounce (50 Grams Or 1/2 Cup)
 Semolina2 Ounce (50 Grams Or 1/3 Cup)
 Egg yolks2
 Oil30 Milliliter (2 Tablespoon)
 Onion1 Small, chopped
 Mushrooms1⁄4 Pound, chopped (100 Grams Or 1 Cup)
 Minced beef1⁄4 Pound (100 Grams Or 1/2 Cup)
 Flour2 Ounce, seasoned (50 Grams Or 1/2 Cup)
 Oil2 Cup (32 tbs) (For Deep Frying)
 Mushroom caps10 Large (For Garnishing)
 Tomatoes10 Small (For Garnishing)
 Butter2 Ounce (50 Grams / 4 Tablespoons, For Garnishing)
 Toasted french bread slices10 (For Garnishing)
 Parsley sprigs4 (For Garnishing)
 Lemon1 , sliced (For Garnishing)
 Salt To Taste
 Pepper To Taste


1 Place the milk, garlic and cheese in a pan and bring to the boil.
Stir in the semolina and cook for 4 minutes.
Season with salt and pepper and stir in the egg yolks when cool.
2 Heat the oil in a saute pan and fry the onion, mushrooms and beef until cooked (about 5 minutes).
Allow to cool.
3 Mix together the meat and semolina mixtures, and divide into balls.
Pass in seasoned flour.
4 Heat the oil and deep fry the meatballs for 2 minutes.
Drain and keep warm.
5 Heat the oil and fry the mushroom caps.
Grill (broil) the tomatoes.
Butter the rounds of French bread.
6 Place a mushroom cap on top of each slice of bread and a meatball in the middle.
Surround the gnocchi with the tomatoes and garnish with parsley and lemon slices.