Gnocchi With Wild Mushroom Ragu
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 large
Onion (diced)2 small
Carrot (diced)1 stalk
Celery (diced)2 tbsps
Tomato Paste1 cup
White Wine (dry)1 tsp
Ground Coriander1 tsp
Fennel Seed (ground)1 tbsp
Thyme (fresh)Directions:
1
Heat half of the olive oil in a large pot over medium-high heat
2
Add the onion, carrots and celery and cook until soft, about 5 minutes
3
Add half of the wild mushrooms and cook until golden, 3 to 5 minutes
4
Season with salt and pepper, then push to the edges of the pot
5
Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes
6
Add the cremini mushrooms and cook 1 more minute
7
Season with salt and pepper
8
Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes
9
Add the wine; cook, scraping up any browned bits, about 2 more minutes
10
Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste
11
Simmer over medium heat, about 30 minutes (thin with water if needed)
12
Season with salt and pepper
13
Bring a large pot of salted water to a boil
14
Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total
15
Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat
16
Serve topped with mascarpone and/or mint
17
Photograph by Con Poulos