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Dairy
Easy
45 Minutes
Diets 
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! And this cheesy mushroom sauce is hands-down the absolute best gnocchi sauce. A Food Fight, round 3 recipe.
4 quarts water
1 (1-lb./450-g.) package Tuscanini Gnocchi
10 ounces (280 grams) cremini mushrooms
10 ounces (280 grams) wild mushrooms (oyster, shiitake, or beech)
1 tablespoon salt
1 tablespoon butter
1/3 cup milk
4 slices Haolam American cheese
4 slices Haolam mozzarella cheese
salt, to taste
pepper, to taste
Put up four quarts salted water to boil over medium heat.
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.
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.
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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Storing How much in advance can this be made?
I would say you could make this up to 2 days in advance but it will taste the best made fresh 🙂