Made with store-bought or home made potato gnocchi and a creamy porcini and button mushroom sauce, this restaurant-worthy vegetarian mushroom gnocchi with stracchino recipe is filled with autumnal Northern Italian flavours. It’s simple sufficient for weeknights however particular sufficient to serve to visitors!
Gnocchi, funghi e stracchino.
The three important substances of potato gnocchi, mushrooms and stracchino cheese (crescenza) on this recipe are conventional autumn fare right here in Northern Italy. And, so, it is a dish you’ll most certainly come throughout on Italian tables as the new summer time climate offers strategy to the cooler days of autumn/fall.
Slightly potato gnocchi historical past.
Gnocchi are actually the Italian model of dumplings and there are a lot of differing types. The earliest proof of Italian dumplings was in what’s at this time the Alto Adige or South Tirol. There, they made, and nonetheless make, a bread dumpling generally known as canederli but in addition referred to as gnocchi di pane (bread gnocchi). There’s proof that bread dumplings existed on this area throughout Neolithic instances!
Potato gnocchi, then again, date again to the newer early 18th century! Potatoes had been first delivered to Europe from South America by Spanish explorers. Throughout the 16th and 17th century, they had been regarded with suspicion, distaste and worry by most Europeans. In reality, they used them solely as animal meals or to feed prisoners of battle or the ravenous.
It wasn’t till the 18th century that potato gnocchi began appearing on Italian tables You may learn extra concerning the historical past of the several types of gnocchi in my Italian gnocchi submit.
Do-it-yourself or store-bought gnocchi?
For quicker prep, it’s in fact higher to make use of store-bought potato gnocchi. Right here in Italy, we are able to discover superb contemporary ready-made gnocchi. I typically use them throughout the week after I don’t have time to make my very own. In reality, that’s what I used for this creamy mushroom gnocchi recipe.
Some store-bought gnocchi are made with dried potatoes, potato flakes and potato starch. I choose ones produced utilizing solely contemporary natural potatoes. I exploit a model referred to as Mamma Emma, additionally accessible on-line in USA and UK. (not an advert!). Alternatively, home made potato gnocchi are so superb and value making. When you’d prefer to make your individual, right here’s my home made gnocchi recipe.
Which mushrooms are finest for this recipe?
For this recipe, I used dried porcini and contemporary champignons (button mushrooms). A whole lot of Italian mushroom pasta and mushroom gnocchi recipes name for porcini. Italians love mushroom searching and foraging could be very common, significantly within the early autumn and spring. There are a lot of kinds of edible wild mushrooms however probably the most wanted are Boletus edulis, or the king bolete, identified to most of us as porcini or ceps.
Historically, Italian would use contemporary porcini mushrooms in a recipe like this one. Nonetheless, many additionally use frozen or dried as a substitute of contemporary. When utilizing dried mushrooms, it’s essential to soak them in heat water for no less than half-hour earlier than cooking them.
Different kinds of mushrooms are extra available contemporary and are inexpensive. As I discussed above, I included contemporary white champignons (button mushrooms). Nonetheless, you should use many different kinds of champignons akin to cremini (child bellas) or portobellos. Chanterelle mushrooms and king oysters could be excellent too.
What’s stracchino cheese?
The creaminess of this mushroom sauce comes principally from the usage of stracchino cheese. Stracchino (stra-key-no) often known as quartirolo or crescenza, is a contemporary younger cheese with a really mushy, creamy and buttery texture and a gentle and delicate flavour. It’s a kind of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, Veneto, and Liguria.
The title ‘stracchino’ derives from the truth that this cheese was initially made after the cows returned from their alpine pastures on the finish of summer time. They had been stated to be weary or drained (stracco) from the journey. Nonetheless, the title ‘crescenza’ apparently comes from the Latin ‘crescentia’, which means to develop. This title comes from the truth that when left in a heat place this cheese tends to extend in dimension like rising bread dough!
Substitutes for stracchino (crescenza).
If stracchino (crescenza) isn’t accessible, you may substitute with mascarpone, cream cheese, fontina or taleggio. Nonetheless, the latter has a stronger flavour than stracchino.
The way to make creamy mushroom gnocchi.
As with all recipes, step one to creating this mushroom gnocchi is to arrange the substances. Fortunately this dish doesn’t have many, so it received’t take lengthy! If you’re utilizing dried porcini put them to soak in heat water. Then clear and chop the opposite mushrooms. I often simply wipe them with a fabric. Mushrooms soak up water so it’s higher to not wash them.
Aside from the mushrooms, the one different factor to arrange is to peel the garlic and wash and chop the parsley. Oh, and put a pot of water on to boil for the gnocchi. This recipe might be on the desk within the time it takes to boil the water and cook dinner the gnocchi.
To cook dinner the sauce, simply sauté the garlic in olive oil. Then add the chopped champignons and a few parsley. Cook dinner till the mushrooms begin to soften. Drain the porcini and chop them into small items and add to the opposite mushrooms. Proceed cooking the mushrooms whilst you soften the stracchino with a bit of milk in a separate pan.
Lastly, as soon as all of the mushrooms begin to brown a bit of add the melted stracchino. Combine the whole lot collectively properly and season with salt and pepper as required. Then cook dinner your gnocchi and when they’re prepared, drain and add them to the mushroom and stracchino sauce. Combine collectively fastidiously and serve with chopped contemporary parsley.
What to do with leftovers.
I doubt you’ll have leftovers of this creamy mushroom gnocchi with stracchino. BUT, for those who do, they’ll maintain sealed within the fridge for a day or two. The sauce tends to dry out, however you may fry the leftovers in some butter and sprinkle with grated parmesan.
N.B. This recipe is vegetarian however Italian parmigiano or grana just isn’t. Subsequently, vegetarians will wish to use a vegetarian cheese if including grated cheese to the recipe or leftovers.
Let me know what you assume.
This creamy mushroom gnocchi was an enormous hit with my household and I’m certain it is going to be with yours too. When you attempt it, please do let me know what you assume. I’d love to listen to the way it seems. Please write a remark right here on the weblog, e-mail me or submit a touch upon the Pasta Venture Fb web page.
Do try the hyperlinks to different mushroom gnocchi or pasta recipes after the recipe.
Creamy Mushroom Gnocchi with Stracchino (Crescenza)
Made with store-bought or home made potato gnocchi and a creamy porcini and button mushroom sauce this restaurant worthy vegetarian mushroom gnocchi with stracchino recipe is simple sufficient for weeknights however particular sufficient to serve to visitors! Filled with Italian fall flavours this recipe makes a terrific facet dish with meat or poultry.
- 1 lb contemporary mushrooms (500g) I used button mushrooms. additionally good with cremini, portabello, chanterelle and king oysters
- 2 oz dried porcini (50g) soaked in heat water for half-hour
- 2 garlic cloves peeled
- contemporary parsley washed and chopped
- 10.5 oz stracchino cheese (300g) additionally referred to as crescenza. Or mascarpone, cream cheese, fontina or taleggio.
- 5-8 tbsp contemporary milk chances are you’ll want extra relying on the cheese.
- 14 oz potato gnocchi The model I exploit is known as Mamma Emma and might be present in USA & UK.
- 3 tbsp additional virgin olive oil you too can use butter
- salt for gnocchi and to style
- freshly floor black pepper to style
Make the sauce.
Sauté the garlic in olive oil till it softens then add the contemporary mushrooms and a few chopped parsley. Cook dinner till the mushrooms begin to soften.
Drain the porcini, chop them into small items and add to the opposite mushrooms. Combine collectively and proceed to cook dinner till they begin to brown.
Whereas the mushrooms cook dinner, soften the stracchino cheese within the milk over a low warmth till it turns into a clean sauce. You will have to maintain stirring to assist take away lumps and cease the sauce from burning. Add extra milk if wanted.
When the mushrooms are cooked pour the stracchino sauce into the pan and blend the whole lot collectively. Simmer for a few minutes.
I included contemporary white champignons (button mushrooms). Nonetheless, you should use many different kinds of champignons akin to cremini (child bellas) or portobellos. Chanterelle mushrooms and king oysters could be excellent too. You may as well make this recipe with out porcini.
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Different mushroom gnocchi recipes to attempt.
Scrumptious Italian mushroom pasta recipes to your desk.
- Olive leaf pasta with king oyster mushroom recipe from Puglia.
- Mezzi paccheri with mushrooms and cream recipe from Naples.
- Tagliatelle with porcini recipe from Tuscany
- Italian salt cod and porcini tagliatelle recipe from Abruzzo
- Spaghetti ‘mare e monti’ recipe from Marche.
If you’re taken with studying learn how to make home made pasta and several types of gnocchi, try my store web page for some nice video on-line programs from my pals in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a replica of pasta recipe cookbooks or some Italian pasta making instruments? Additionally nice presents for pasta lovers!