Mushroom and Beef Gnocchi


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This recipe provides a tasty way of feeding a hungry group of people.

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Serving Size / Yield

5 servings


  • 1 1/4 C. milk
  • 1 garlic clove, crushed
  • 1/2 C. grated cheese
  • 1/3 C. semolina
  • salt
  • pepper
  • 2 egg yolks
  • 2 Tbs. oil
  • 1 sm. onion, chopped
  • 1 C. chopped mushrooms
  • 1/4 lb. ground beef
  • 1/2 C. flour, seasoned with salt and pepper
  • oil for deep frying
  • Garnish:
  • 2 Tbs. oil
  • 10 lg. mushroom caps
  • 10 sm. tomatoes
  • 1/2 C. butter
  • 10 slices toasted French bread
  • few sprigs parsley
  • 1 lemon, sliced

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Place the milk, garlic and cheese in a pan and bring to a boil. Stir in the semolina and cook for 4 minutes. Season with salt and pepper and stir in the egg yolks when cool. Heat the oil in a skillet and saute the onion, mushrooms and beef until cooked (about five minutes). Cool. Mix together the meat and semolina mixtures, and divide into balls. Coat with seasoned flour. Heat the oil and deep dry the meatballs for 2 minutes. Drain and keep warm. Heat the oil and saute the mushroom caps. Broil the tomatoes. Butter the rounds of French bread. 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.

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