Monday, 26 January 2015

Mushroom & Artichoke Gnocchi Bake

Recipe Clippings

Around the new year, Janice from Farmersgirl Kitchen was looking through some old magazine clippings, and inspired me to do likewise. During the subsequent discussion on Instagram, Janice proposed the #recipeclippings challenge, a monthly challenge to make something from your clippings box.

I have a huge box file of magazine cut-outs, which I seldom even open, so it was great to be prompted to sort through them. Most of mine date back to my teens, when I cooked less and collected anything that looked halfway interesting, so my first stage was to throw away a lot of things that now seemed much too simple to even require a recipe. Of my slimmed-down collection, though, I think I'm far more likely to actually work through them now -- especially if Janice keeps up the encouragement!

Recipe ClippingsRecipe Clippings

For my first #recipeclippings entry, I actually combined two recipes, one for gnocchi (from an extremely old copy of Prima) and a Jamie Oliver recipe for baked mushrooms (from Easy Living). The latter probably would have gone in the "too simple, throw away" pile if not for the fact that it sounded like something which would be a wonderful accompaniment to gnocchi. I followed the gnocchi recipe quite closely, but I was very flexible about the mushrooms, and tweaked quite a lot (including the addition of some artichoke hearts, which was definitely a good call).

I can't remember if I've made gnocchi from scratch before, but if so, it was long enough ago that I've completely forgotten. I also accidentally made twice as much gnocchi dough as I needed, and learnt an important lesson: you can't save the dough, even overnight. (Apparently it's fine to shape the gnocchi and then freeze them, but we had friends visiting and I wasn't quite that organised.) It's a bit fiddly, but really nice for a treat, and certainly something I'd make again.

Recipe Clippings

Mushroom & Artichoke Gnocchi Bake
Serves 4

For the gnocchi:
625g peeled potatoes (weigh after peeling)
15g butter
½tsp salt
200g plain white flour
1 egg

For the bake:
1 large red onion
2 cloves garlic
450g mixed mushrooms (I used 150g each of shitake, oyster, and chestnut)
8 artichoke hearts
a large handful of flat leaf parsley
1 ball buffalo mozarella
50g mature cheddar cheese
2tbsp olive oil

  1. Preheat the oven to 180°C (350°F).
  2. Steam or boil the potatoes until soft, and mash together with the butter and salt.
  3. Prepare the gnocchi dough by combining the mashed potato, flour, and egg in a large mixing bowl.
  4. Knead until the dough is uniform, and set aside.
  5. Finely dice the onion and garlic, and chop the mushrooms into bite-sized pieces.
  6. Fry the onion, garlic, and mushroom together until soft (add a little extra olive oil if necessary). Drain any excess liquid.
  7. Shape the gnocchi dough into a long, thin sausage, and use a sharp knife to cut off bite-sized pieces.
  8. Coat each piece of gnocchi in flour, and shape with your fingers.
  9. Boil a large pan of salted water, and add the gnocchi a few at a time, boiling for 1-2 minutes until they float.
  10. In a large, deep roasting dish, layer up the cooked gnocchi with the mushrooms.
  11. Quarter the artichokes, and add to the bake, along with the herbs.
  12. Tear the buffalo mozarella into small pieces, and scatter.
  13. Grate the cheddar over the top, and drizzle with olive oil.
  14. Bake for 20-25 minutes, until the cheese is melted and bubbling, and the mixture is heated through.
Step by step photos below:

Recipe Clippings

Recipe Clippings

Recipe Clippings


Mummy3+1dog said...

awe that looks lovely, I will be trying that some time soon x

Zena's Suitcase said...

This looks great. I love mushrooms and I've never made gnocchi from scratch so I feel a challenge coming on too

mypixieblog said...


Everything about this looks SO SO SO amazing. I love that you combined two recipes to come up with one that looks watering in photos. Do you know how much I love artichokes? And gnocchi? Mmmmm...

Alifemoment said...

Gnocchi, I had them long time ago, but never had them baked, thanks for sharing this really interesting recipe.
Something new to cook here :)

Kate @ VeggieDesserts said...

This looks great. I've never thought to make gnoochi and this has some of my favourite flavours!

sylvie said...

Love gnocchi, fond of artichokes, I've cooked it and it was devilishly delicious !

Post a Comment

Thanks for dropping in! I'd love to hear what you have to say, and if you leave a URL, I'll be round to visit you soon. (Comment moderation is on because the spam has become overwhelming!)

Related Posts Plugin for WordPress, Blogger...