A mushroom gnocchi bake with balsamic vinegar, garlic and creamy mozzarella cheese makes a perfect quick and easy vegetarian meal.

Baked Gnocchi

I adore the flavour of balsamic vinegar; I use it for so much more than salad dressings.

Here it gets reduced down with a bit of garlic and some shallots to provide the base flavours for some simple mushroom baked gnocchi.

Please do not use your finest balsamic vinegar; keep that stuff for recipes, dipping bread in and for dressings.

Equally, don't go for the own-label value balsamic, pitch somewhere in the middle!

This is very similar to my balsamic mushroom pasta and my balsamic mushroom ravioli on the flavour front.

For me, it is first-class comfort food, simple to make, even quick to make, but it feels every bit as cosy as a stew that has been simmering for hours.

But this takes just 10 minutes in the oven in a cast-iron skillet. You can change that up to a 600-700ml gratin dish as I do with my Gnocchi alla Sorrentina recipe, or scale this recipe up and bake it in a 1-litre dish as I do with my pasta al forno recipe.

Portrait overhead image of baked gnocchi with mushrooms in balsamic vinegar, mozzarella cheese and fresh basil served in a cast iron skillet

Frequently Asked Questions

Should I use store-bought or homemade gnocchi?

Homemade gnocchi is a glorious thing. I enjoy making it, but I certainly do not make it all of the time.

This gnocchi recipe is my equivalent of a TV dinner for me, and as a result, it gets made with store-bought gnocchi.

Sure, it is not quite as good, but for a midweek meal, it is pretty genius, and I love it and use it in everything from my fried gnocchi through to this cabbage and walnut gnocchi.

Can I use shredded mozzarella?

I prefer fresh mozzarella in this recipe, but sure you could use shredded mozzarella, but it will take a little longer in the oven to melt.

Can I make this in advance?

This dish really does not reheat too well and is much better cooked and eaten fresh, but it cooks in well under 30 minutes, so it is nice and quick.

Can I add some veggies?

Yes, you can throw in some parboiled tenderstem broccoli, green beans or cauliflower into the pan with the gnocchi, then bake it as normal.

Portrait close up image of baked gnocchi with mushrooms in balsamic vinegar, mozzarella cheese and fresh basil

Serving Suggestions

If I were to be honest, I usually sit at the table with my wife and eat this mushroom gnocchi straight from the pan with some bread.

Garlic bread or occasionally cheesy garlic bread is usually the side of choice.

A nice side salad like this kale salad would work well; the apple and celery would really work well with the balsamic, and I would just omit the dressing and add olive oil.

My samphire salad recipe would also make a superb side!

Landscape image of baked gnocchi with mushrooms in balsamic vinegar, mozzarella cheese and fresh basil served in a cast iron skillet

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

Hob/stovetop.
Oven.
28cm or 11" frying pan or skillet, it needs to be oven-proof.
20cm or 8" saucepan.
Colander.
Stirring and serving spoons.
Chopping board.
Kitchen knife.
A combination of weighing scales, measuring cups and spoons.

Square image of baked gnocchi with mushrooms in balsamic vinegar, mozzarella cheese and fresh basil served in a cast iron skillet

Baked Mushroom Gnocchi Recipe

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Classic and simple flavours are at the heart of this gnocchi with mushrooms recipe, garlic and balsamic are matched with creamy and mild mozzarella cheese before being baked in the oven.

Main Course

Modern European

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 746kcal

Author Brian Jones

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Ingredients

400 g Gnocchi 14oz
250 g Mushrooms 3 Cups
125 g Fresh Mozzarella Cheese 4oz
50 ml Balsamic Vinegar 3 tablespoon + 1 teaspoon
1 tablespoon Olive Oil
30 g Butter 2 tablespoon
1 Small-Medium Echalion or Banana Shallot 35g
2 Cloves Garlic
1¼ teaspoon Salt

Instructions

Begin by bringing a 20cm or 8" saucepan of water to a boil.
Cut the mushrooms into bite-sized pieces.
Dice the shallot and garlic cloves as finely as you can.
Tear the mozzarella into "ribbons" and set aside.
Heat a 28cm or 11" frying pan or skillet that you can transfer to the oven over a medium-high heat. Add the butter and olive oil, and when the butter begins to foam, add the mushrooms, a quarter of a teaspoon of salt and saute for 5-7 minutes.
Reduce the heat to medium and add the shallots and garlic, and cook whilst the gnocchi is cooking.
Add the remaining 1 teaspoon of salt to the boiling water, followed by the gnocchi and cook for 2 minutes.
Drain the gnocchi, give it a good shake and add it to the mushrooms; turn the heat up to high and cook for 2-3 minutes.
Pour in the balsamic vinegar and cook for 1-2 minutes, stirring all of the time.
Remove from the heat and add the mozzarella cheese, and transfer to an oven and cook at 180°C or 350°F for 10 minutes.