The baked green gnocchi gratinated with fresh mushrooms are perfect for any occasion and are really easy to make.
You can use frozen spinach or if in season, fresh ones that are sautéed in a pan with oil and garlic, then finely chopped, perhaps with a food processor.
A recipe that is a hit at our house, so much so that we prepare the gnocchi and freeze them well spread out on a tray, then transfer them to bags to have them ready whenever we want, just throw them into boiling salted water straight from frozen.
We chose to use fresh mushrooms given the season, we love honey mushrooms at home, but you can use the variety you like best, even dried ones if you prefer, soaking them in cold water for at least 30 minutes.
If you like gnocchi and are looking for different ideas, below I’ll leave you my best recipes and then right after the photo we’ll discover how to prepare the Baked Green Gnocchi!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Green Gnocchi
- 10 oz spinach (cooked and drained or frozen)
- 1 potato (steamed or boiled)
- 1 egg
- 2 cups all-purpose flour
- to taste salt
- 9 oz honey mushrooms (or button or chanterelles)
- 2 oz scamorza (or Asiago)
- 1.75 oz grated Parmesan
- 2 tbsp butter
- 7 oz béchamel sauce
Preparation of Baked Green Gnocchi
To prepare the Baked Green Gnocchi first, if using fresh spinach, wash and drain them, then cook them in a pan with a clove of garlic.
At the end of cooking, remove the garlic, let cool and squeeze well.
Meanwhile, wash, peel, and cut a large potato into chunks and cook it, preferably steamed (7/8 minutes will suffice).
Let cool.
Once the vegetables have cooled, mash the potato and finely chop the spinach.
Place them in a large bowl.
Add the flour, egg, and a pinch of salt and knead.
Turn the mixture onto a work surface dusted with semolina and take a small portion and form a sausage shape.
When all the sausage shapes are formed, cut the green gnocchi with a dough scraper or a knife and place them on a dry cloth.
In the meantime, bring enough water to a boil to cook them, clean the mushrooms and if too large, cut them in half.
If using honey mushrooms, read here how to cook them, for other varieties just clean them and cook in a pan with a little oil and a clove of garlic.
Salt only at the end of cooking.
Prepare the béchamel and chop the cheese into pieces.
When the water boils, throw in the Baked Green Gnocchi and cook on low heat until they float to the surface.
To finish preparing the Baked Green Gnocchi, preheat the oven in static mode at 375°F.
Spread a little béchamel on the bottom of a baking dish, pour in the gnocchi just drained from the water, distribute half of the mushrooms, cheese pieces, and the remaining béchamel on top.
Sprinkle the remaining cheese on top, the other mushrooms here and there, the grated cheese, and small pats of butter.
Bake the Baked Green Gnocchi on the middle oven rack for 20 minutes or until a light golden crust forms on the surface.
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How to Store Baked Green Gnocchi
Once dressed and cooked, the gnocchi should be eaten immediately, but if you want you can prepare the spinach gnocchi and freeze them well spread out on a tray before transferring them to freezer bags.
