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Indulge in the warm, comforting flavors of autumn with our Tomato and Mushroom Gnocchi – a delectable dish that combines simplicity with gourmet flair.
These gnocchi, bursting with the rich tastes and earthy aromas typical of fall, make for an ideal entrée for both celebratory luncheons and those nights when you crave something a touch special. Depending on your preference or pantry stock, you can opt for fresh, frozen, or dried mushrooms. Just remember: if you’re using dried mushrooms, rehydrate them in warm water for 20-30 minutes before integrating them into your sauce.
For the true home-cooked experience, we recommend pairing this sauce with fresh, homemade gnocchi. If you’re keen to try, have a look at our detailed Homemade Gnocchi recipe. However, if time is of the essence, quality supermarket-packaged gnocchi works just as well.
Mushroom aficionado? Dive into our must-try Mushroom Recipes:
Ingredients
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Instructions
To prepare the Tomato and Mushroom Gnocchi start by preparing the Tomato and Mushroom Sauce by sautéing some chopped onion and a clove of garlic in a pan with a drizzle of olive oil. Once the onion is browned, add the frozen mushrooms, deglaze with a little white wine and cook for a few minutes over medium heat.
When the mushrooms have thawed and the alcohol part of the wine has evaporated, add the herbs and tomato paste.
Now put in the tomato pulp, season with salt and pepper, and cook on a gentle heat with the lid lightly flaked for 15-20 minutes, stirring occasionally.
When the Tomato and Mushroom Sauce is ready add some’ chopped fresh parsley and cook for a few more minutes so that the sauce can shrink slightly.
Bake the gnocchi in plenty of hot salted water and, once they come to the surface, drain them, add them to the sauce and mix well. Serve the Tomato and Mushroom Gnocchi piping hot accompanied by a good sprinkling of Parmesan Cheese.
