Cheesy Mushroom Gnocchi

Michal Frischman Recipe By
  • Cooking and Prep: 45 m
  • Serves: 4
  • Contains:

I’ve never made store-bought gnocchi before, and compared to how laborious it is to make them from scratch, this was a breeze. Feel free to make your own if you can’t find store-bought! A Food Fight, round 3 recipe.

Ingredients (13)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Gnocchi

  1. Put up four quarts salted water to boil over medium heat.

  2. Clean and slice mushrooms. Heat a large frying pan over medium heat. Spray with olive oil cooking spray and sauté mushrooms until browned and liquid has evaporated.

  3. Add gnocchi to the boiling water and cook until they rise to the top of the water. Reserve a quarter cup of starchy water and drain gnocchi. Set aside.

  4. Make the sauce in the same pot: Melt butter and add milk and reserved cooking water. Add cheese and cook over low heat until melted through. Add gnocchi and mushrooms and stir to combine. Taste and season with salt and pepper if necessary.

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  • Rachel

    Cheesy Mushroom Gnocchi

    Storing

    How much in advance can this be made?
    Posted by Raclang |May 19, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    I would say you could make this up to 2 days in advance but it will taste the best made fresh :)
    Posted by raquel_kosher|May 25, 2020
    0

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