4 People
1 pack of AIA Classic Wudy
1 kg of potatoes
1 AIA Extra Fresh Grandissimo Egg
1 pinch of salt
300 g of flour
500 g of porcini mushrooms
1 clove of garlic
1 sprig of rosemary
40 g of butter


Among the autumn ingredients, it is impossible not to mention mushrooms. Tasty and fragrant, mushrooms go perfectly with mashed potatoes, baked potatoes and polenta, they are ideal as side dishes but also in first courses such as the classic risotto. But what happens when you bring gnocchetti with Wudy and mushrooms to the table? Simply a riot of flavors that will involve the whole family!

Here is the simple and quick recipe to prepare gnocchetti with Wudy and mushrooms!



Boil the potatoes starting from cold water. When the potatoes are soft, drain them and peel them while they are hot, being careful not to burn yourself. Pass the potatoes through a potato masher and put them on a pastry board. Add the egg, flour and a pinch of salt. Mix the ingredients quickly and when they are well blended, form a ball.


Cut small pieces from the ball of dough, with your hands create small cylinders and cut them into pieces.


Cut the mushrooms into pieces not too small and the Wudy into slices. In a large pan, melt the butter and a tablespoon of oil by sautéing the garlic and rosemary. Add the mushrooms first and sauté them for a few minutes, then add the Wudy. 


Mix and after 5-10 minutes turn off the heat. Boil the gnocchi in plenty of boiling salted water, drain them when they rise to the surface and dip them in the Wudy and mushroom dressing. Serve the gnocchi hot and, if you like, add a sprinkling of grated Parmigiano Reggiano.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.


Make sure to buy fresh mushrooms of excellent quality preferring porcini, champignon or chanterelles.

Clean the mushrooms well before proceeding with the preparation.

As an alternative to fresh mushrooms, you can also use dried mushrooms, but remember to rehydrate them before cooking by soaking them for 30 minutes in warm water.

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