Creamy Mushroom Gnocchi with Stracchino (Crescenza)

Method6 steps · about 45 min

1. 1

   Step 1: Soak the 50 g dried porcini in warm water for at least 30 minutes. Meanwhile wipe the 500 g fresh mushrooms clean and slice or quarter them. Peel the two garlic cloves. Wash and chop the parsley, reserving some for serving.

   Soak dried porcini · 30 minUses 50 g dried porcini · Warm water for soaking and water for washing parsley · 500 g fresh mushrooms · 2 garlic cloves · fresh parsley (washed and chopped)

   
2. 2

   Step 2: Sauté the peeled garlic from step 1 in the three tablespoons olive oil until softened. Add the cut fresh mushrooms and some of the prepared parsley. Cook until the mushrooms begin to soften.

   Uses Peeled garlic and cut fresh mushrooms from step 1 · Some of the washed, chopped parsley from step 1 · 3 tbsp olive oil

   
3. 3

   Step 3: Drain and finely chop the soaked porcini, then add them to the sautéed fresh mushrooms. Continue cooking together until the mushrooms begin to brown.

   Uses Soaked dried porcini from step 1 · Fresh mushrooms, garlic and parsley from step 2

   
4. 4

   Step 4: While the mushrooms cook, melt the 300 g stracchino in the 5–8 tablespoons milk over low heat, stirring until smooth so it does not catch or burn. Add extra milk only if the selected cheese needs it to make a smooth sauce.

   Uses 300 g stracchino · 5–8 tbsp milk · Extra milk, only if needed to loosen the cheese sauce

5. 5

   Step 5: Pour the melted cheese sauce into the cooked mushrooms and mix. Season to taste with sauce salt and black pepper and simmer gently for about 2 minutes.

   Simmer mushrooms with melted cheese · 2 minUses Cooked fresh and porcini mushrooms from step 3 · Smooth stracchino and milk sauce from step 4 · Salt to taste, for the mushroom sauce · freshly ground black pepper (to taste)

6. 6

   Step 6: Bring a pot of salted water to a boil and cook the ready-made potato gnocchi (14 oz) according to their packet; fresh gnocchi usually need 2–3 minutes. Drain and gently mix them into the mushroom and stracchino sauce. Serve with the parsley reserved in step 1 and grated Parmigiano or labelled vegetarian cheese if desired. For a vegetarian version, check the rennet in both the melting cheese and any grating cheese.

   Cook gnocchi · 3 minUses 14 oz ready-made potato gnocchi · Water for boiling the gnocchi · Salt for the gnocchi cooking water · Finished creamy mushroom sauce from step 5 · Prepared parsley saved for serving in step 1 · Grated Parmigiano or labelled vegetarian hard cheese, for serving if desired