Creamy Mushroom Gnocchi with Stracchino (Crescenza)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
594 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Italian
Creamy Mushroom Gnocchi with Stracchino (Crescenza)
Description
Creamy Mushroom Gnocchi with Stracchino brings together seared fresh button mushrooms and soaked porcini mushrooms cooked with garlic and parsley, then combined with a melted stracchino cheese sauce thinned with milk into a smooth cream. The mushrooms are cooked until browned, adding depth and texture, while the cheese melts to coat everything in a luscious, silky sauce.
The gnocchi are cooked separately in salted boiling water until tender, then mixed into the mushroom and cheese sauce to finish. This creates a hearty dish with soft gnocchi and a creamy, earthy mushroom sauce balanced by the mild freshness of parsley.
Substitutes for stracchino include mascarpone, cream cheese, or soft fontina and taleggio cheeses, although some have stronger flavors. Various mushrooms like cremini, portabella, chanterelle, or king oysters can be used depending on availability and preferences.
Ingredients
- 1 lb mushroom I used button mushrooms. also good with cremini, portabello, chanterelle and king oysters, fresh, 500g
- 2 oz porcini mushroom soaked in warm water for 30 minutes, dried, 50g
- 2 garlic peeled, cloves
- parsley washed and chopped, fresh
- 10.5 oz stracchino cheese also called crescenza. Or mascarpone, cream cheese, fontina or taleggio, 300g
- 5-8 tablespoon milk you may need more depending on the cheese, fresh
- 14 oz potato gnocchi The brand I use is called Mamma Emma and can be found in USA & UK.
- 3 tablespoon extra virgin olive oil you can also use butter
- salt for gnocchi and to taste
- black pepper to taste, freshly ground
Instructions
Prepare the ingredients.
- Put the dried porcini in warm water to soak for at least 30 minutes. Meanwhile clean and cut the mushrooms into slices or quarters. Peel the garlic. Wash and chop the parsley.
Make the sauce.
- Sauté the garlic in olive oil until it softens then add the fresh mushrooms and some chopped parsley. Cook until the mushrooms start to soften.
- Drain the porcini, chop them into small pieces and add to the other mushrooms. Mix together and continue to cook until they start to brown.
- While the mushrooms cook, melt the stracchino cheese in the milk over a low heat until it becomes a smooth sauce. You will need to keep stirring to help remove lumps and stop the sauce from burning. Add more milk if needed.
- When the mushrooms are cooked pour the stracchino sauce into the pan and mix everything together. Simmer for a couple of minutes.
Finish and serve.
- Cook the gnocchi for 2-3 minutes (if fresh) in boiling salted water. Drain them and add to the mushroom and stracchino sauce. Mix every thing together carefully and serve with more fresh parsley and some grated Parmigiano or vegetarian parmesan.
Notes
- If stracchino cheese is not available, mascarpone, cream cheese, fontina, or taleggio can be used, noting that taleggio has a stronger flavor.
- Fresh white button mushrooms are used here, but cremini, portabella, chanterelle, or king oyster mushrooms work well too.
- The porcini mushrooms are rehydrated by soaking in warm water for at least 30 minutes before use.
- It's possible to omit porcini mushrooms if desired for a simpler mushroom flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 77mg | 26% |
| Sodium | 585mg | 24% |
| Potassium | 711mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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