Recipes | Creamy Mushroom Baked Gnocchi
Creamy Mushroom Baked Gnocchi
Made for the bleak winter months, this dish features plush gnocchi swimming in a velvety bechamel loaded with an assortment of Ontario-grown mushrooms. The gnocchi is then topped with mozzarella medallions and baked to ooey gooey cheese-pull perfection. This baked gnocchi is so simple to make and comforting to eat. It’s the perfect dish to hibernate with.For this dish, I used white button mushrooms, cremini mushrooms, and oyster mushrooms but Ontario is home to numerous mushroom varieties, so feel free to swap in your favorites. When purchasing, look for mushrooms that are firm to the touch and uniform in color. Store your mushrooms in unopened original packaging or a brown paper bag to extend their shelf life. Mushrooms are best enjoyed within a few days of purchase but will stay fresh in the fridge for a week.
Ingredients
Servings
- 2 tbsp olive oil
- 3 shallots, peeled and sliced into half-moons
- 227g (8oz) white button mushrooms, sliced
- 227g (8oz) cremini mushrooms, sliced
- 100g (3.5oz) oyster mushrooms, torn
- 4 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp flour
- ½ cup white wine
- 2 cups milk, I used 2%
- 1 tbsp Dijon mustard
- 1 tsp salt
- 350g (12oz) potato gnocchi
- 125g (4.5oz) mozzarella, sliced into medallions
- 2 tbsp fresh chives, finely chopped
Instructions
Step 1
Preheat the oven to 350°F.Step 2
Heat the oil in a large skillet over medium heat until shimmering. Add the shallots and a pinch of salt. Sauté until just translucent.Step 3
Add a third of the mushrooms to the skillet along with a sprinkling of salt. Sauté until golden. Transfer the mushrooms to a bowl and repeat with the remaining two-thirds. Once the final third of the mushrooms is nearly done, stir in the garlic and sauté for 30 seconds more.Step 4
Melt the butter in the skillet and add the flour. Whisk to combine. Slowly whisk in the white wine and the milk until a creamy sauce forms. Stir in the Dijon mustard and salt.Step 5
Stir in the mushrooms and the gnocchi. Gently simmer the gnocchi in the sauce for 10 minutes. Transfer the gnocchi to a small, shallow casserole dish. Arrange the mozzarella slices on top and transfer the gnocchi to the oven. Bake for 20 minutes or until the cheese melts.Step 6
Sprinkle the gnocchi with finely chopped chives and spoon into bowls. Serve immediately.
Recipe by our brand ambassador Susan at Rhub and Cod