Baked Mushroom Gnocchi Recipe

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

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.

Course Main Course

Cuisine Modern European

Diet Vegetarian

Keyword Baked gnocchi, gnocchi and mushrooms, mushroom gnocchi bake

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 746kcal

Author Brian Jones

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.

Nutrition