Saffron gnocchi with mushrooms, a quick and delicious first course, perfect for an everyday lunch or with friends and family. A first course that already has the taste of autumn and leaves behind peppers, eggplants, and zucchini, to give more importance to these autumn delicacies. I confess that I’ve been preferring risottos lately, but the other day I was in a hurry. First day of school for Giorgia and Francesca with work schedules that obviously did not match their sister’s. What better quick recipe could come to my aid? It takes just a few minutes to cook the sauce and even less for the gnocchi! Creamy, enveloping, delicious, and without cream, these saffron gnocchi with mushrooms will be ready in a click!
If you are interested in other quick first course recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 273.23 (Kcal)
- Carbohydrates 16.18 (g) of which sugars 1.85 (g)
- Proteins 9.36 (g)
- Fat 19.11 (g) of which saturated 4.07 (g)of which unsaturated 1.56 (g)
- Fibers 2.16 (g)
- Sodium 1,388.55 (mg)
Indicative values for a portion of 172 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz potato gnocchi
- 5 oz frozen mushrooms
- 1 clove garlic
- 1.5 tbsp extra virgin olive oil
- 3.5 oz crescenza cheese
- 1 packet saffron
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- High-sided saucepan
- Frying pan
- Cutting board
- Knife
Steps
First, clean the garlic clove, peel it, and remove the less digestible inner part. Then, sauté it in a pan with the oil for a few moments. Add the frozen mushrooms or fresh ones if you prefer, season with salt and pepper, and cook with the lid on for 8 minutes, stirring occasionally.
Add the crescenza with the saffron and let it melt over low heat with the lid on. Meanwhile, cook the gnocchi in plenty of salted water. As soon as they float to the surface, transfer them to the pan and sauté for a few moments, adding a bit of the pasta cooking water if necessary.
Add some chopped parsley and serve.
Storage and tips for saffron gnocchi with mushrooms
Saffron gnocchi with mushrooms is best served immediately after cooking to maintain its creaminess. However, you can store them in the refrigerator for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for saffron gnocchi with mushrooms
What can I substitute for crescenza?
As an alternative to crescenza, you can use another creamy cheese of your choice, or add cream.
