Baked gnocchi with mushroom ragù

Store-bought gnocchi saves the day with this creamy potato dish.

 30 minutes

Serves 4

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Ingredients:

  • Glug olive oil
  • 2 punnets (250g each) black mushrooms
  • 3 cloves garlic, crushed
  • ½ cup (125ml) white wine
  • 1 can (400g) chopped tomatoes, puréed
  • Salt and milled pepper
  • 2 packets (500g each) gnocchi, cooked and drained
  • 1 ball fresh mozzarella, sliced
  • Handful basil leaves

Method

  1. Heat oil in a pan and brown whole mushrooms in batches.
  2. Return all mushrooms to the pan, add garlic and fry for 1-2 minutes.
  3. Pour in wine and reduce liquid by half.
  4. Add tomatoes and simmer for 2-3 minutes, then season.
  5. Toss gnocchi through mushroom sauce and spoon into an ovenproof dish.
  6. Dot with mozzarella and bake at 200°C for 15 minutes or until golden.
  7. Serve topped with basil.
 

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