We had to get takeaways one day, and not wanting to face another pizza, I decided to try Gnocchi Al Forno. What a revelation! Adding shiitake mushrooms contributed an earthy complexity to this great dish.
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 quite as light and “pillow like” as homemade gnocchi. If you are in a rush though, perhaps it’s a weeknight meal, the store-bought gnocchi can still make a superb Gnocchi Al Forno.
The primary flavour in the classic version, apart from the cheese, is the herb sage. In this version, I added baby shiitake mushrooms. These shiitake mushrooms added another layer of flavour, a wonderful earthy complexity which worked so well. It really inspired me to continue exploring the potential of gnocchi. The gnocchi with blue cheese, and the beetroot and ricotta gnocchi were two particularly good outcomes of this exploration.
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 shiitake mushrooms I used 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 batches, saute the shiitake 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.