Gnocchi With Wild Mushroom Ragu
The recipe Gnocchi With Wild Mushroom Ragu is ready in about 1 hour and 15 minutes and is definitely a great vegan option for lovers of Mediterranean food. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 11g of protein, 14g of fat, and a total of 385 calories. This recipe serves 6. It works well as a side dish. If you have olive oil, carrots, kosher salt and pepper, and a few other ingredients on hand, you can make it.
Instructions
Heat half of the olive oil in a large pot over medium-high heat.
Add the onion, carrots and celery and cook until soft, about 5 minutes.
Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot.
Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes.
Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes.
Add the wine; cook, scraping up any browned bits, about 2 more minutes.
Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
Bring a large pot of salted water to a boil.
Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total.
Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat.
Serve topped with mascarpone and/or mint.