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.
Table of Contents
Equipment
| Required | Optional |
|---|---|
| medium bowl | lemon 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
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
- 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. - 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.
- Pour in the cream and let it reduce a little and then spinach and leave to wilt.
- Meanwhile put the gnocchi in a bowl, cover with boiling water and leave for 5 minuets.
- 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.
- Pre-Heat your grill to high.
- 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
