Gnocchi with Mushroom Ragu
This Gnocchi with Mushroom Ragu is an easy dinner that's ready in under 30 minutes. It's perfect for any night of the week! Grab your favorite variety of mushrooms and get to work. You'll be rewarded with such a unique, filling, gorgeous meal that you'll find yourself craving over and over again.
Servings: 4
Calories: 422kcal
Ingredients
- 1 pound gnocchi
- 1 pound mushrooms sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup red wine
- ½ cup heavy cream
- 1 cup vegetable stock
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 tablespoon parsley chopped, for garnish
- ¼ cup Parmesan cheese freshly grated
Instructions
- Cook gnocchi: Cook the gnocchi according to package instructions.
- Sauté mushrooms: In a large skillet heat the butter together with the olive oil over medium heat. Add sliced mushrooms and cook for about 3 to 5 minutes until the mushrooms brown slightly.
- Make sauce: Add the red wine, cream and vegetable stock. Season with salt, pepper and oregano. Cook for a couple minutes, stirring occasionally, until the sauce has slightly reduced and thickened.
- Serve: Pour mushroom ragu over gnocchi. Garnish with parsley and Parmesan cheese.
Notes
- Transfer leftover mushroom ragu to an airtight container and store in the fridge up to 5 days. Make sure the pasta has cooled down to room temperature before refrigerating.
- It isn’t ideal to freeze gnocchi after they’ve been cooked as the texture will change after freezing and thawing. Same with the mushrooms, they will thaw to a slimy consistency. Long story short, enjoy this mushroom ragu fresh!
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 739mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 5mg