Baked gnocchi with mushroom ragù

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

 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.
 

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Ruby red yoghurt smoothie

Start the day right with this quick-as-a-wink smoothie featuring beetroot, raspberries and double cream yoghurt.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.