Delicious Mushroom and Taleggio gnocchi bake

Gnocchi is a thing that I knew about but had never tried until very recently, I regret not giving it a try much sooner.
This simple 30-minute meal is straightforward and deliciously warming.

Bowl of Mushroom and Taleggio gnocchi bake
Bowl of Mushroom and Taleggio gnocchi bake


medium bowllemon juicer
an ovenproof dish such as a pyrex dish
Large frying pan
chopping board and knifes
zester (affiliate link)

What if I don’t like …

Mixed mushrooms

for either taste or budget reasons, just replace the mixed mushrooms with a different type of mushroom you do like.

Taleggio cheese

this is a more subjective swap depending on your tastes, other options could be Gruyère (if you like Gruyère I have other recipes) Bel Paese is also a milder cheese that works well.


This is a meal best enjoyed fresh, I’m sure it could be saved and reheated for consumption later, but I honestly do not feel it would be a pleasant experience, the sauce could make the gnocchi a disaster in waiting.


Bowl of Mushroom and Taleggio gnocchi bake
Yield: 4

Mushroom and Taleggio gnocchi bake

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

An Italian gnocchi bake with Taleggio cheese


  • 400 grams gnocchi (or 1 pack of roughly the same amount)
  • 200 grams mixed mushrooms
  • 200 grams of Chestnut mushrooms
  • 100 grams Taleggio cheese
  • 1 garlic clove or some "easy garlic"
  • Fresh parsley
  • Thyme
  • 2 teaspoons chilli flakes
  • 1/2 lemon
  • 5 tablespoons of single cream
  • black pepper and salt
  • olive oil


  1. Slice all the mushrooms and throw them in a pan with a drizzle of olive oil and fry until browned.
    while the mushrooms are cooking, roughly chop the parsley, speak and crush the garlic and prepare the thyme leaves.
  2. In a bowl add 1 teaspoon of chilli fakes, the zest of half a lemon and a handful of parsley and mix, put this mixture in the pan with the now cooked mushrooms and stir.
  3. Pour in the cream and let it reduce a little and then spinach and leave to wilt.
  4. Meanwhile put the gnocchi in a bowl, cover with boiling water and leave for 5 minuets.
  5. Once the spinach has wilted add the lemon juice from the half lemon, add 5 tablespoons of water from the gnocchi to the pan then drain the gnocchi. Adding it to the sauce and giving it a good stir to ensure the sauce covers everything and season well.
  6. Pre-Heat your grill to high.
  7. Pour the contents of the pan in to a suitably sized baking dish, slice the Taleggio and top the gnocchi and place under the grill for 5 to 10 minuets (depending on your grill) until golden and bubbling
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