We had to get takeaways one day, and not wanting to face another pizza, I decided to try Gnocchi Al Forno. What a revelation! I was an instant convert. So easy yet so delicious. I had to experiment with a few variations of my own.
For this recipe I used the gnocchi I prepared here. You could use store bought gnocchi, but I strongly encourage you to make your own. The store bought ones tend to be not as light and “pillow like” as homemade gnocchi. I also added baby shiitake mushrooms in this version. Adds a very complimentary dimension to the basic recipe.
In my recipe for preparing gnocchi, I linked to a video by Gennaro Contaldo. Here is another one where he describes, in his most Italian way, how he make Gnocchi Al Forno.
Gnocchi Al Forno with mushrooms
- 500 g gnocchi (I like the potato sweet potato, carrot version)
- 50 g butter
- A few sprigs of sage or rosemary
- 150 g gruyere grated
- 50 g parmesan grated
- 200 g mushrooms Use a tasty mushroom. I used what looked like small shiitake mushrooms I found at the food market.
- Pre-heat oven to 200 degC
- Melt 20g of the butter in a skillet
- Add the sage or rosemary and simmer for a few minutes to infuse the taste into the butter
- Remove the herbs from the butter. Retain the sage if using.
- In 3 to 4 batched, saute the mushrooms in the butter. Don’t do them all at once otherwise they become soggy rather than crispy
- Remove mushrooms and drain
- Add the other 30 g butter to the skillet, and once melted, add the gnocchi and lightly brown
- Add the mushrooms, cheeses and sage to the gnocchi, distributing evenly
- Transfer to the oven and cook until cheese is melted and browning on the top.
- Remove from the oven and allow to rest for 10 minutes before serving.