Gnocchi E Fungo Recipe

Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions (usually 2–3 minutes) until they float. Use a slotted spoon to transfer gnocchi to a bowl and reserve 1/2 cup of the cooking water.

If using homemade gnocchi, follow the same cooking step and handle gently to avoid breaking. Keep gnocchi warm while you prepare the mushrooms and fonduta.

Prepare mushrooms

Trim the bases of the trumpet mushrooms and slice lengthwise into 1/4–1/2 inch planks or large bite-size pieces so they hold their shape when roasted and sautéed.

Cook bacon

In a large skillet over medium heat, add the diced smoked bacon. Cook, stirring occasionally, until the fat renders and the bacon is crispy (about 6–8 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Sear mushrooms

Increase heat to medium-high. Add 1 tbsp olive oil and 1 tbsp butter to the bacon fat in the skillet. When foam subsides and fat is hot, add the sliced trumpet mushrooms in a single layer (work in batches if needed). Sear without moving for 2–3 minutes to develop color, then flip and cook another 2 minutes until golden and beginning to brown.

Finish mushrooms

Lower heat to medium, add minced garlic and fresh thyme, and cook 30–45 seconds until fragrant. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Return the crispy bacon to the pan, toss to combine, and remove from heat. If pan seems dry, add remaining 1 tbsp olive oil.

Prepare fonduta base

In a small saucepan over low heat, combine 1 tbsp butter, 3 oz whole milk, and 2 oz heavy cream. Warm gently until the mixture is just simmering at the edges (do not boil).

Add cheeses

Reduce heat to very low and add the crumbled Gorgonzola and 2 tbsp grated Parmesan to the warm milk/cream, stirring constantly until the cheeses melt into a smooth sauce (about 2–4 minutes).

Adjust texture

If the fonduta seems loose, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce; cook 1–2 minutes until slightly thickened. Season with 1/2 tsp black pepper to taste. Keep the fonduta warm on the lowest heat or in a thermos-like container.

Combine gnocchi and mushrooms

Heat a large skillet over medium heat with a drizzle (1 tsp) of olive oil. Add the cooked gnocchi and gently toss to coat and warm for 1–2 minutes. Add the mushroom and bacon mixture and toss gently to combine. If needed, add 1–2 tablespoons of the reserved gnocchi cooking water to help everything come together.

Add fonduta

Remove skillet from heat and spoon the warm gorgonzola fonduta over the gnocchi mixture. Toss gently so pieces are coated but the sauce remains luscious; you can also serve the fonduta poured over plated portions.

Garnish and serve

Divide the gnocchi among plates, drizzle with a little extra-virgin olive oil, sprinkle chopped parsley and a touch of lemon zest for brightness. Serve immediately while hot.