Delicious Mushroom and Taleggio gnocchi bake

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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

Table of Contents


Equipment

RequiredOptional
medium bowllemon juicer
tablespoon
an ovenproof dish such as a pyrex dish
Large frying pan
chopping board and knifes
teaspoon
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.


Storage

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.


Recipe

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

Ingredients

  • 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

Instructions

  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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