Skip to content

Vegetarian, Italy

Pan-fried gnocchi with mushrooms and taleggio, green salad

Gnocchi with mushrooms and taleggio is a complete Italian dish for 4 people, ready in 30 minutes, very easy to make, for about €3.10 per person. The key is pan-frying the raw gnocchi in butter so they turn golden outside and stay soft inside, and adding the taleggio off the heat so it melts gently without turning greasy.

Tonight, pan-fried gnocchi with sautéed mushrooms, topped with melted taleggio, and a small green salad.

Pan-fried gnocchi with mushrooms and taleggio, green salad
Total time
30 min
Difficulty
Very easy
Cost per person
€3.10
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pan-fried gnocchi have a very different texture from boiled ones, a lightly crisp golden crust outside and a soft center. Sautéed button mushrooms bring an earthy depth, shallots add a touch of sweetness, and taleggio melts into a creamy, slightly tangy coating over everything. The green salad on the side balances out this fairly rich dish.

This is an easy weeknight dinner for when you get home late, everything happens in one pan in under 30 minutes. Kids usually love the golden gnocchi and melted cheese, though you can leave the taleggio on the side for more sensitive palates. It also works well on cool fall or winter evenings when you want something warm and simple without spending the whole night in the kitchen.

The ingredients

4 people

Dairy

  • Potato gnocchi 600 g
  • Taleggio 150 g
  • Butter 40 g

Fruits and vegetables

  • Button mushrooms 400 g
  • Shallots 2
  • Flat leaf parsley 3 sprigs
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the mushrooms and shallots, cut away the rind from the taleggio and dice it.

    Wipe the mushrooms clean instead of washing them, they won't soak up water.

  2. Sauté the mushrooms in a hot pan with the oil, without crowding them. 8 min

    Don't stir too much, they need to brown before releasing their water.

  3. Add the shallots, a knob of butter, salt and pepper, then set aside. 3 min

    Shallots cook fast, don't let them brown.

  4. In the same pan, brown the gnocchi in the remaining butter, 5 minutes, turning them as they cook. 5 min

    Place them in a single layer, they brown better that way.

  5. Add the mushrooms back in, add the taleggio, cover for 1 minute to let it melt, and serve with the dressed salad. 2 min

    Turn off the heat before adding the taleggio, it melts gently and won't turn greasy.

Our tips to get it right

  • Pick a taleggio that's ripe but not too runny, it melts more evenly when cut into neat cubes and holds together better in the pan.
  • Use a wide enough pan so the gnocchi don't overlap, otherwise they'll steam instead of browning.
  • Taste the mushrooms before adding salt, taleggio is already salty and can easily make the dish too intense.

The variations

  • Swap the taleggio for reblochon or a melting tomme cheese if you can't find it, the dish stays just as creamy.
  • For a stronger flavor, stir in a little grated parmesan at the same time as the taleggio.
  • For a quicker version with hungry kids, skip the dressed salad step and serve raw veggie sticks on the side instead.

What to serve it with

  • A glass of dry white wine
  • Grilled country bread
  • Chilled sparkling water

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, the melted taleggio firms up a bit as it cools. Reheat in a pan over low heat with a little butter so the gnocchi crisp back up without drying out. This dish doesn't freeze well because of the melted cheese, which turns grainy once thawed.

Questions about this dish

Can you use homemade gnocchi instead of store bought?

Yes, homemade gnocchi work great and sometimes brown even better in the pan. Just make sure they're firm enough to flip without falling apart.

What can replace taleggio if you can't find it?

Reblochon or a creamy melting tomme cheese are good substitutes, though the flavor will be a bit milder. Avoid very firm cheeses, they don't melt well when diced.

Can you make the mushrooms ahead of time?

Yes, you can sauté them the day before and keep them in the fridge. Reheat them quickly in the pan before adding the browned gnocchi.

How do you adjust this dish for young kids?

Keep the golden gnocchi and mushrooms, but set the taleggio aside if it's too strong for them. You can swap it for a bit of milder mozzarella instead.

How long does it take to make a pan of gnocchi with mushrooms and taleggio, served with a green salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pan of gnocchi with mushrooms and taleggio, served with a green salad?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan of gnocchi with mushrooms and taleggio, served with a green salad cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Italian cuisine

See all

Mushroom recipes

See all