Baked gnocchi with mushrooms

Name: Baked gnocchi with mushrooms
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: Potatoes 1.1 lbs; Type 00 flour 1 cup; Fine salt 1 ½ tsp; Oyster mushroom or oyster fungus (Pleurotus) (cleaned) 10.6 oz; Champignon mushrooms 4 ½ cups; Valtellina Casera cheese aged 5.25 oz; Prosciutto crudo whole slice 3.5 oz; Grana Padano PDO cheese to be grated 1.1 oz; Garlic 1 clove; Fresh chili pepper 1; Rosemary to taste; Fine salt to taste; Black pepper to taste; Butter to taste; Extra virgin olive oil to taste

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Difficulty: Easy
Prep time: 40 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Gratinated gnocchi with mushrooms—oh man, this dish is such a wonderful example of Southern Italian cooking magic. Really, this is what they do best when it comes to baked gnocchi. These potato gnocchi are so tender, and you know what? They’re made without eggs, just like in many kitchens down south. What really makes this mushroom gnocchi stand out is how it brings together those cozy fall flavors, like earthy mushrooms and salty prosciutto crudo. Toss it all with a sprinkle of aged cheese. Then, pop it in the oven until it turns into a golden, bubbly, cheesy delight. People in Italy just love this kind of rustic food—especially when it gets chilly. It's seriously good. The kind of dinner that fills the house with the moist, earthy smell of mushrooms and melted cheese—making everyone eager to dig in.

The magic of this gratinated gnocchi is all about that oven transformation. The top gets this crispy cheese layer, while underneath, each bite stays super soft and creamy because of the cheese and mushroom juices. Compared to the usual gnocchi alla sorrentina from the same region, this dish trades tomato sauce for a savory, cheesy vibe. Comfort food? For sure. It’s a great alternative when you crave something a little different but still want that melty, satisfying texture. This dish is perfect as a big, shareable gnocchi casserole—which is great when friends or family come over. Plus, with a glass of red wine, it’s everything you want from Italian comfort food—warm, filling, and packed with classic, tangy flavors that linger. Whether you’re in the mood for something simple or looking to treat yourself on a cold night, this oven-baked gnocchi makes a meal that feels homey and special. It's the ultimate blend of flavors and textures, giving you a slice of Southern Italy’s heartwarming culinary tradition right on your plate. Honestly, can't go wrong.

INGREDIENTS

Ingredients for eggless gnocchi: Potatoes 1.1 lbs (500 g); Type 00 flour 1 cup (175 g); Fine salt 1 ½ tsp (8 g)

To season: Oyster mushroom or oyster fungus (Pleurotus) 10.6 oz (300 g) - (cleaned); Champignon mushrooms 4 ½ cups (300 g); Valtellina Casera cheese 5.25 oz (150 g) - aged; Prosciutto crudo 3.5 oz (100 g) - whole slice; Grana Padano PDO cheese 1.1 oz (30 g) - to be grated; Garlic 1 clove; Fresh chili pepper 1; Rosemary to taste; Fine salt to taste; Black pepper to taste; Butter to taste; Extra virgin olive oil to taste

Preparation

How to prepare Baked gnocchi with mushrooms

To make the mushroom au gratin gnocchi, first boil the potatoes for the gnocchi: place the potatoes in a pot, cover with cold water, bring to a boil, and cook for about 30-40 minutes, depending on their size 1. Meanwhile, prepare the ingredients for the seasoning: clean the mushrooms and cut the pleurotus into irregular pieces 2, then slice the champignons about 1/4 inch thick 3.

Cut the slice of prosciutto into cubes 4. In a large frying pan, pour a drizzle of oil and sauté the garlic clove with rosemary for 1-2 minutes, then add the prosciutto 5 and the halved chili 6 and increase the heat for 3-4 minutes.

At this point, add the mushrooms 7, salt 8, pepper, and cook over low heat for about 15 minutes. After this time, remove the garlic and the chili 9 and set aside.

When the potatoes are cooked, mash them hot on a work surface using a potato masher 10, then add the flour 11 and salt 12.

Knead with your hands 13 until you get a soft but compact dough 14. Take a portion of dough at a time and form logs about 3/4 inch thick 15.

Cut the logs into pieces with the help of a dough scraper 16 and roll each one on a gnocchi board or the tines of a fork, pressing lightly with your thumb 17. Place the gnocchi on a floured cloth and put a pot with plenty of water on the stove to bring to a boil. Meanwhile, dice the cheese 18.

Drop the gnocchi into the boiling water 19. As soon as they float to the surface, drain the gnocchi and pour them into the pan with the seasoning 20, then sauté on high heat for a few seconds, mixing well. Now take a baking dish and oil the base with a drizzle of oil 21.

Pour in half of the seasoned gnocchi 22 and half of the diced cheese 23, then add the rest of the gnocchi 34.

Finish with the remaining diced cheese, add a few knobs of butter on top 25, and sprinkle with grated Grana. Season with a grind of pepper 26 and bake in a preheated ventilated oven at 392°F for 10 minutes, then turn on the grill and brown for 3 minutes. Your mushroom au gratin gnocchi are ready to be served 27!

Storage

The mushroom au gratin gnocchi can be stored in the refrigerator for one day.

You can freeze the raw gnocchi by placing them first on a tray and then transferring them to a food bag, so they don't stick together. Drop the frozen gnocchi directly into boiling water, taking care to cook a few at a time, otherwise, the water temperature will drop, and the gnocchi will dissolve.

Advice

If you prefer, you can use parsley instead of rosemary or substitute the casera with another less aged melting cheese. You can vary the type of mushrooms depending on the season!

For the translation of some texts, artificial intelligence tools may have been used.