Creamy Mushroom Gnocchi with Stracchino (Crescenza)

5 from 47 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 Time15

Cook Time30

Course: Main Course, Side Dish

Cuisine: Italian, Mediterranean, Northern Italy

Keyword: mushroom gnocchi, porcini recipe, potato gnocchi, stracchino cheese

Servings:

Calories: 594kcal

Author: Jacqui

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.

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.

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