5.0 from 144 votes
Creamy Mushroom Gnocchi with Stracchino (Crescenza)
Made with store-bought or homemade potato gnocchi and a creamy porcini and button mushroom sauce this restaurant worthy vegetarian mushroom gnocchi with stracchino recipe is easy enough for weeknights but special enough to serve to guests! Full of Italian fall flavours this recipe makes a great side dish with meat or poultry.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 594 kcal
Course:
Side Dish , Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 1 lb fresh mushrooms (500g) I used button mushrooms. also good with cremini, portabello, chanterelle and king oysters
- 2 oz dried porcini (50g) soaked in warm water for 30 minutes
- 2 garlic cloves peeled
- fresh parsley washed and chopped
- 10.5 oz stracchino cheese (300g) also called crescenza. Or mascarpone, cream cheese, fontina or taleggio.
- 5-8 tablespoon fresh milk you may need more depending on the cheese.
- 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
- freshly ground black pepper to taste
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 (crescenza) isn’t available, you can substitute with mascarpone, cream cheese, fontina or taleggio. However, the latter has a stronger flavour than stracchino.
- I included fresh white champignons (button mushrooms). But, you can use other types of champignons such as cremini (baby bellas) or portobellos. Chanterelle mushrooms and king oysters would be perfect too. You can also make this recipe without porcini.
Nutrition Information
Calories
594kcal
(30%)
Carbohydrates
55g
(18%)
Protein
14g
(28%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
77mg
(26%)
Sodium
585mg
(24%)
Potassium
711mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1030IU
(21%)
Vitamin C
3mg
(3%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
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.