Gratinated Gnocchi with Mushrooms

Gratinated gnocchi with mushrooms are a delicious and comforting dish, perfect for a hearty dinner. Here is the recipe:

Ingredients

• 500 g potato gnocchi
• 300 g mixed mushrooms (porcini, button, honey fungus, etc.)
• 150 g fontina or scamorza cheese (you can choose according to your preferred taste)
• 200 ml cooking cream
• 1 garlic clove
• Chopped parsley to taste
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Grated Parmesan for gratinating

Preparation

1. Start by thoroughly cleaning the mushrooms with a damp cloth and cut them into slices or pieces.
2. In a large skillet, heat a little oil with a garlic clove until golden, then remove the garlic.
3. Add the mushrooms to the skillet and let them sauté until golden and the cooking liquid has almost completely evaporated. Season with salt, pepper, and chopped parsley.
4. Meanwhile, cook the gnocchi in plenty of salted water following the package instructions. Drain them when they float to the surface, which means they are cooked.
5. While the gnocchi are cooking, heat the cream in a small saucepan and add the cheese cut into pieces or cubes. Stir until you obtain a smooth cream.
6. In a baking dish, combine the gnocchi with the mushrooms and the cheese cream, mixing gently so as not to break the gnocchi.
7. Sprinkle the surface with grated Parmesan and a few flakes of butter if you desire a more golden and crispy gratin.
8. Bake in a preheated oven at 200°C for about 15-20 minutes or until the surface is well gratinated and golden.

Serve the gratinated gnocchi with mushrooms hot, perhaps accompanied by a fresh salad to balance the flavors.

Trivia

Gnocchi are an ancient dish whose origins are difficult to pinpoint. In Italian tradition, especially in the North, Thursday is often called “gnocchi Thursday.” Moreover, the addition of mushrooms creates a synergy of earthy and autumnal flavors that makes this dish a delight for lovers of intense woodland tastes.