5 from 96 votes
Creamy Mushroom Gnocchi with Stracchino (Crescenza)
This recipe combines tender potato gnocchi with a creamy sauce made from stracchino (or similar soft cheeses) and a mix of sautéed fresh mushrooms and rehydrated porcini for earthy flavors. Garlic and parsley add aroma and freshness to the rich, smooth mushroom sauce. The gnocchi absorbs the sauce well, creating a satisfying and creamy pasta dish with a balance of delicate cheese and mushroom flavors.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
Calories:
594 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 594
% 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.