Gnocchi Ai Funghi Recipe
Baked gnocchi, portobello and cremini mushrooms, cream sauce, baby spinach
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Ingredients
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Gnocchi & Main
Mushrooms & Aromatics
Cream Sauce
Greens & Finish
Method
Gnocchi & Main
- 1
Preheat and par-cook gnocchi
Preheat the oven to 400°F (200°C). Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook just until they float plus 20–30 seconds (they should be tender but slightly firm). Drain and toss immediately with 1 tablespoon olive oil and 1 teaspoon salt to prevent sticking. Set aside.
Mushrooms & Aromatics
- 2
- 3
Sauté mushrooms and aromatics
In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon extra-virgin olive oil. When the butter foams, add the sliced mushrooms in a single layer (work in batches if needed) and let them brown without stirring for 2–3 minutes. Stir and continue to cook until mushrooms are deeply browned and any released liquid has mostly evaporated, about 6–8 minutes total. Add the diced onion and cook until translucent, 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 teaspoon thyme leaves, 1/2 teaspoon black pepper, and 2 tablespoons chopped parsley. Remove from heat.
Cream Sauce
- 4
Make the cream sauce
In a medium saucepan over medium heat, combine 1 cup heavy cream and 1/2 cup stock. Bring to a gentle simmer, stirring occasionally. Whisk in 2 tablespoons softened cream cheese until smooth. Add 1/2 cup grated Parmesan and whisk until melted and sauce is glossy. Season with 1/2 teaspoon salt and 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning. If sauce is too thick, add up to 2 tablespoons more stock; if too thin, simmer 1–2 minutes to reduce.
- 5
Combine mushrooms and sauce
Add the sautéed mushroom mixture to the cream sauce and stir to combine. Keep over very low heat.
Greens & Finish
- 6
Assemble
In a large mixing bowl or directly in a 9x13-inch (or similar) baking dish, combine the par-cooked gnocchi with the mushroom-cream sauce. Toss gently so the gnocchi are evenly coated. Fold in the packed 4 oz baby spinach — the residual heat will wilt it; if it doesn’t fully wilt, fold it into the warm sauce until it does. Stir in 1 cup shredded mozzarella and 2 tablespoons extra Parmesan. Sprinkle 1/4 teaspoon red pepper flakes over the mixture if using.
- 7
Bake
Sprinkle a little extra Parmesan on the surface. Bake in the preheated 400°F (200°C) oven for 12–18 minutes, until the cheese is melted and the top is bubbling and lightly golden. For a more browned top, place under the broiler for 1–2 minutes, watching closely.
- 8
Finish and serve
Remove from oven and let rest 5 minutes. Garnish with remaining chopped parsley and an extra grind of black pepper. Serve hot, portioned into 4 servings.