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 mushroomsPrint
- 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.
Great with a mixed green salad.