A mushroom gnocchi bake with balsamic vinegar, garlic and creamy mozzarella cheese makes a perfect easy & quick vegetarian meal.
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 own label value balsamic, pitch somewhere in the middle!
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 spend just 10 minutes in the oven in a cast iron skillet. You can of course use any pan that can be safely put in the oven.
Homemade Gnocchi Vs Store Bought.
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.
I avoid the stuff in the vacuum-packed bags though and look in the refrigerator section of the supermarket.
It is a little more expensive but much better. Just like homemade gnocchi it takes just a couple of minutes to cook and you are good to go.
It really is a great affordable product that can create great meals.
Recipe Variations and Additions.
This recipe is purposely simple but you can add all sorts of things to this recipe.
The obvious addition is more cheese. Adding Parmesan to the top will add a crispness and to the surface similar to my cheesy baked gnocchi.
But you can really stretch this meal by adding vegetables.
Red and green bell peppers add a lovely sweetness. Simply cut them into batons and add them with the mushrooms.
Broccoli or cauliflower are again great additions, again these go in with the mushrooms and get sauteed.
Green beans or asparagus are another great addition. These just need stirring through before you add the mozzarella cheese.
If I were to be honest, I usually sit at the table with my wife and eat this gnocchi with mushrooms recipe straight from the pan.
But if you insist on being civilised then a 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.
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.
- 400 g (2-3 Cups) Gnocchi
- 250 g (2 Cups) Mushrooms
- 125 g (3/4-1 Cup) Fresh Mozzarella Cheese
- 50 ml (3 Tbsp + 1 Tsp) Balsamic Vinegar
- 1 Tbsp Olive Oil
- 30 g (2 Tbsp) Butter
- 1 Shallot
- 2 Cloves Garlic
- Cut the mushrooms in to bite-sized pieces.
- Dice the shallot and garlic cloves as finely as you can.
- Tear the mozzarella into "ribbons" and set aside.
- Heat a pan that you can transfer to the oven over a medium high heat.
- Add the butter and olive oil.
- When the butter begins to foam add the mushrooms and saute for 5-7 minutes.
- Reduce the heat to medium and add the shallots, garlic and a generous pinch of salt.
- Cook the gnocchi in boiling salted water for 2 minutes.
- Drain the gnocchi and allow it to steam "dry" for 60 seconds.
- Turn the heat under the mushrooms up to high and add the gnocchi.
- Saute for 2-3 minutes to get some colour on the gnocchi.
- Pur in the balsamic vinegar and cook for 2 minutes stirring all of the time.
- Remove from the heat and add the mozzarella cheese.
- Place in the ovens and cook at 180C or 350F for 10 minutes.
- Serve with lots of fresh basil.
Amount Per Serving: Calories: 835Total Fat: 36gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 140mgSodium: 528mgCarbohydrates: 99gFiber: 8gSugar: 11gProtein: 30g
Calorific details are provided by a third-party application and are to be used as indicative figures only.