SEATTLE —
Wild Mushroom Ragù with Parmesan Gnocchi
MAKES 2 SERVINGS
Who says you have to be in front of the stove for hours to make a restaurant worthy dinner?
I say you mix homemade and store-bought and cut your time in half but not your flavor. This tasty Italian dish combines hearty, earthy mushrooms with store-bought gnocchi and savory Parmesan cheese. It's a mic-drop kinda dinner for sure.
Ingredients:
- ¼ cup olive oil blend, divided 1 pound wild mushrooms, such as maitake or lobster
- ½ cup diced yellow onion
- 1 tablespoon chopped fresh garlic
- ¼ cup red wine
- 1 cup veggie or vegan chicken stock
- 1(15-ounce) can whole tomatoes in juice
- 1-2 bay leaves
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon natural cane sugar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 package potato gnocchi
- ½ cup grated vegan Parmesan cheese, plus more for garnish (I like Violife) Fresh parsley, for garnish (optional)
Directions:
- Bring a pot of water with a little salt to a boil for the gnocchi.
- Heat a pan with half the olive oil to medium-high heat. Add the mushrooms, onion, and garlic. Sauté until the vegetables are fragrant and starting to brown, for 3-4 minutes. Pour in the red wine and simmer for 1-2 minutes to allow the alcohol to cook off, and then add stock.
- Crush the whole tomatoes in your hand or pulse them briefly in a blender, leaving some chunks for the sauce, and add to the wine and stock. Season with the bay leaves, rosemary, thyme, sugar, salt, and black pepper. Simmer for 8-10 minutes.
- While the sauce is simmering, cook the gnocchi for 2 minutes and remove immediately from the water. Toss with the rest of the olive oil, Parmesan, and parsley.
- Serve the gnocchi with mushroom ragu in plates or bowls, with lots of Parmesan.
- Garnish with parsley, if you like.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.