Gnocchi with Mushroom Ragu
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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.
I love mushrooms! Have I ever told you guys about this obsession? They’re meaty, earthy, and packed with so much deep umami flavor. There’s nothing quite like ’em. I don’t see mushrooms featured as a star in pasta recipes enough as they deserve! Always the bridesmaid, never the bride.
That was my goal with this mushroom ragu recipe. Make these mushrooms the point of focus. No drowning in sauce today! Each bite will guarantee you a mouthful of flavorful, tender mushrooms, covering pillowy soft gnocchi. This is a match made in heaven that I constantly crave.
Ingredients
- Gnocchi – Homemade or store-bought.
- Mushrooms – I used cremini, aka baby bellas.
- Butter & oil – This combination increases the smoke point of your butter to ensure it doesn’t burn while still giving you buttery flavor.
- Wine – Dry red wine. Use an extra 1/2 cup of stock with 2 tsp vinegar for an alcohol-free version.
- Heavy cream – You can go as light as 5% cream.
- Stock – I used veggie stock but any type will do.
- Herbs – Dried oregano for the sauce and fresh parsley to garnish.
- Salt & pepper – Season to taste.
- Parmesan cheese – To serve. Use as much or little as you like!
The best types of mushrooms for pasta
I used cremini mushrooms today. They’re easy to work with, they hold up well to sautéeing, and they’re available at practically every grocery store. Also called mini bellas, this means you can, very interchangeably, use chopped portobello mushrooms in this recipe.
Other varieties that will do well in this recipe would be white button mushrooms or shiitake. Wild mushrooms will also taste wonderful, just be careful as some types can be delicate and break easily while sautéeing.
What type of wine can I use?
I made this recipe today with red wine. It’s best to use dry red over anything sweet when it comes to cooking. Merlot, Pinot Noir, unoaked Cabernets, and Chiantis are all great options.
This is one of those versatile recipes where you can substitute a white wine if you prefer the flavor! Pinot Grigio, dry Vermouth, Sauvignon Blanc, and Pinot Gris will work.
For an alcohol-free substitute, use an extra 1/2 cup of stock with 2 tsp vinegar. White vinegar or wine vinegar will work best.
My last tip: Grab a type of wine you’d like to drink. You’re only using a half cup today, so the rest of that bottle will have to be of use during dinner!
How to make gnocchi with mushroom ragu
- 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.
How to store leftovers
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!
How to reheat
I find a skillet reheat works best for maintaining the best possible texture of your mushroom ragu. Heat the leftovers in a skillet over medium-high heat with a teaspoon or two of butter. Add splashes of broth as needed to avoid the sauce drying out. Toss often until the leftovers are fully heated through.
You can, of course, reheat your leftovers in the microwave. Give the pasta a stir every 20-30 seconds to ensure even reheating.
Loving this simple pasta recipe? Try these:
- Chanterelle Mushrooms with Tagliatelle
- Creamy Sausage Mushroom Pasta
- Aglio e Olio
- One Pot Creamy Parmesan Pasta
- Creamy Goat Cheese Pasta
- Pasta alla Vodka
- Instant Pot Baked Ziti
- Skillet Lasagna
- Mushroom Sausage Sheet Pan Gnocchi
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Gnocchi with Mushroom Ragu
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I am looking forward to making this tomorrow. Your recipes are ALWAYS bullet proof. Is there a good protein to serve with this that you would suggest?
Chicken always works with pretty much anything, and it’d be great with this dish. 🙂 Here’s an easy recipe for chicken breasts: https://www.jocooks.com/recipes/baked-chicken-breast/
Can I use sangria for the red wine?
Thank you!
I don’t think that will work! Dry reds work the best for cooking- sangria is not just made with a sweeter red, it has juice in it.
which type of red wine would you suggest? Thank you
Check out the “What type of wine can I use?” section of the blog post for lots of detailed info 🙂
Hi Jo,
This recipe looks delicious but I’m wondering if I can substitute the heavy cream with either whole or low fat (preferably) milk or a non-diary milk? We try to avoid heavy cream when possible.
Thank you!
Hi Jenn,
I substitute heavy cream with lactose free milk all the time because my husband is lactose intolerant and it works just fine. Usually if the sauce or whatever I’m making isn’t thick enough I might add a bit of flour to thicken but otherwise it works. 🙂
I made this tonight and it was very good — however, no matter how long I cooked it, it wouldn’t thicken. I added some flour and then some cornstarch and got it a little thicker. Other than that, it was excellent!
Looks delicious! What type of red wine should I use? Also, can I substitute red wine for something else??
I have always been a Window’s user and was also leery of venturing into the MAC world. Not only have you given me a delicious recipe to try this weekend but you have also peaked my interesting in the world of MAC computers. I just replaced my lap top with a Toshiba. My husband needed to replace his and I have been steering him away from MAC.
I have several blogs that I follow and enjoy. It is always a pleasant surprise when I learn something new as people share their thoughts and lives with their readers. Thanks!
Thanks Joanne! I’m just loving this macbook air, it’s so light and easy to use. I wanted to get an iPad at first but I’m glad I got the laptop instead because I can just sit anywhere now and blog, work and do whatever I need to do. Love it!
Congrats on your new computer. I was data systems analyst too for 5 yrs, back when the world was flat. It amazing how ignorant I am now. Well enough about you and me and the little brown jug—-which is appropriate now since it celebration time. Very very fancy ragu for such a short prep time. I attended an Italian cooking class and I still don’t make my own gnocchi. I am so relieved you didn’t for this recipe. I almost didn’t read the post for feeling preguilty because I knew I wouldn’t make the gnocchi. But the picture looked good and then I was pulled in with your computer talk. I am glad I was.
Well then Carol, we have something in common. 🙂 I always say I was a lot smarter when I wasn’t married, my husband is also in IT and he does everything now, so I think I got a lot dumber. LOL