A super rich first course, baked gnocchi with mushrooms are delicious and easy to prepare. Enriched with aromatic champignons, I made it gooey with the use of scamorza cheese, but you can use any stringy cheese you have in your fridge. If you like baked gnocchi, try the Sorrentina style gnocchi! They are so good! If you don’t have a potato gnocchi recipe, try my gnocchi recipe!
You can also prepare them in advance and bake them at the last moment.
Let’s get to work and prepare the baked gnocchi with mushrooms.
OTHER GNOCCHI RECIPES
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for baked gnocchi with mushrooms
- 2.2 lbs potato gnocchi
- 1.1 lbs champignon mushrooms
- 2 cloves garlic
- 4 tbsps extra virgin olive oil
- to taste salt and pepper
- 1 tbsp parsley
- 7 oz scamorza cheese
- 0.7 oz parmesan cheese
- 3 cups milk
- 5 tbsps butter
- 0.5 cup all-purpose flour
- to taste salt and nutmeg
Tools
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- Frying Pan
- Baking Dish
- Casserole
Steps for preparing baked gnocchi with mushrooms
Clean the mushrooms by removing the earthy part and gently wiping them with damp kitchen paper or a cloth. Slice them. In a pan, add a drizzle of oil and garlic. Add the mushrooms, salt, and cook for about 15 minutes, drying the moisture well. Scent with parsley.
Prepare the béchamel by toasting the flour with melted butter in a saucepan. Add the milk, salt, and nutmeg, stirring constantly, cook until the béchamel thickens.
Cut the scamorza cheese into small pieces. Mix mushrooms and cheese into the béchamel. Add the boiled and drained gnocchi and mix gently. Pour into a baking dish greased with oil. Enrich with parmesan and bake in a static oven at 350°F for about 30 minutes or until a crispy crust forms.
Storage
You can store in the fridge for a couple of days.
