Pitta_: Taleggio smells like a moldy gym sock someone rubbed on a sweaty man’s butthole, and is hard to find in the US, but tastes nutty and would be really nice w/ the mushrooms (if you can get past the smell). Brie is closest to the texture of taleggio and easy to find (but not very nutty), or fontina/raclette/gruyère (which melt well and are varying degrees of nutty). All would be fine, and less smelly, taleggio alternatives.
Zalpha: I love mushrooms so much. Seeing this made me feel happy. Thanks for sharing it. 🙂
kickso: **An absolutely worldy of a bake. And veggie too. The dream.**
**Notes:
Keep that taleggio under the grill under it is lovely and golden.**
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Cooking Time (includes preparation time): 30 Minutes
Ingredients:
* 150g Spinach – £1.00
* Garlic – £0.30
* 1 Lemon – £0.35
* Elmlea Single Cream Alternative – £0.90
* Taleggio – £2.25
* Crushed Chillies – £0.85
* Bunch of Parsley – £0.70
* Bunch of Thyme – £0.70
* 200g Mixed Pack of Mushrooms £1.31
* 250g Chestnut Mushrooms – £0.79
Total Cost – £9.90 – This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
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Method:
1. Slice up your mushrooms. Add them to a frying pan with a splash of olive oil. Cook until browned and shrivelled.
1. Add a crushed clove of garlic, a handful of thyme leaves, a teaspoon of chilli flakes, a handful of chopped parsley and the zest of a lemon. Mix everything in, and then add 4 tablespoons of Elmlea 1. Single Cream Alternative. Allow it to bubble down, and then add your spinach. Leave it to wilt. 1. Add 500g gnocchi to a bowl and cover with boiling water.
1. Back to your sauce. Once the spinach has wilted, add the juice of half a lemon.
1. Add 3 tablespoons of water from the gnocchi bowl to the sauce, then drain the gnocchi and add that as well.
1. Mix everything together, and season well with salt and pepper.
1. Pour the gnocchi in to an oven proof dish. Top with slices of taleggio, sprinkle on some chilli flakes, and place under the grill for 10 minutes until golden and bubbling.
Spoon out the gnocchi, top with some more chopped parsley and tuck in.
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Recipe: http://www.mobkitchen.co.uk/bs-test/2018/6/7/mushroom-gnocchi-bake
Facebook: https://www.facebook.com/mobkitchen/
Instagram: https://www.instagram.com/mobkitchenuk/
Youtube: https://www.youtube.com/channel/UCZh_x46-uGGM7PN4Nrq1-bQ
fuckyeahglitters: I really thought you were adding strawberry yoghurt…
blahblahblah80: Taleggio is my all time favourite cheese!!!
Rebailey0794: My husband hates mushrooms so I’m eating this entire thing by myself next time he leaves!
PretendCasual: So I have a spinach allergy – What do you recommend I substitute for the spinach? I love arugula. Would this be a decent sub?
exwhy_zed: Looks good
sawbones84: This looks amazing but I feel like should be the side for a much lighter main dish. Seems very rich to have an entree portion of (for me anyway).
Also not sure what that Elmlea stuff is, but not certain there is an equivalent readily available in the US. I’d probably end up just using light or heavy cream so maybe that’s part of it.
SierraDC: My only question is how is he grabbing the hot cast iron with his bare hands?
Cynistera: Has anyone ever grilled gnocchi? Or is it best baked? I want to give it some crunch.
Shadesmctuba: Looks good. I always get a chuckle when the song name and artist pops up in these gifs. Always makes me check my volume 🙂
stepfresh: Really surprised they kept the stem of the shiitake mushrooms on – they’re pretty tough
cwags812: needs meat
Liarize: Those mushrooms were divinely cooked. I’m in love 😍