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Gnocchi with Mushroom Ragu

This dish is a cozy, restaurant-worthy meal featuring pillowy potato gnocchi served with a rich, earthy mushroom ragu. Browning the mushrooms first ensures maximum flavor, and a splash of red wine deepens the sauce, creating a luxurious coating for each tender gnocchi.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Pasta
Cuisine Italian, Vegetarian
Servings 4 servings
Calories 550 kcal

Ingredients
  

For the Gnocchi:

  • 2 lbs russet potatoes
  • 2 cups all-purpose flour
  • 1 large egg
  • 1 tsp salt

For the Mushroom Ragu:

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small onion diced
  • 1 carrot peeled and diced
  • 1 celery stalk diced
  • 3 cloves garlic minced
  • 1/2 cup cremini mushrooms sliced
  • 1/2 cup shiitake mushrooms chopped
  • 1/2 cup baby bella mushrooms sliced
  • 1/2 cup oyster mushrooms chopped
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp fresh thyme minced
  • ½ cup red wine
  • 1/2 cup beef broth
  • 1 14.5 oz can crushed tomatoes

For topping:

  • 3/4 cup parmesan cheese grated
  • 1/4 cup fresh parsely chopped

Instructions
 

  • Boil 2 lbs russet potatoes in their skins until tender, about 30–40 minutes. Peel while warm and mash until smooth. Let cool slightly.
    2 lbs russet potatoes
  • Mix mashed potatoes with 1 large egg and 1 tsp salt. Gradually add 2 cups all-purpose flour until a soft dough forms.
    1 large egg, 1 tsp salt, 2 cups all-purpose flour
  • Divide dough into 4 portions. Roll each into a long rope about ½-inch thick. Cut into 1-inch pieces. Roll each piece over a fork to create ridges.
  • Bring a large pot of salted water to boil. Cook gnocchi in batches; they’re done when they float, about 2–3 minutes. Drain and set aside.
  • Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 1/2 cup cremini mushrooms, 1/2 cup shiitake mushrooms, 1/2 cup baby bella mushrooms, and 1/2 cup oyster mushrooms in a single layer (do not crowd the pan) and cook until deeply browned, about 6–8 minutes. Remove mushrooms and set aside.
    2 tbsp olive oil, 2 tbsp unsalted butter, 1/2 cup cremini mushrooms, 1/2 cup shiitake mushrooms, 1/2 cup baby bella mushrooms, 1/2 cup oyster mushrooms
  • In the same pan, sauté 1 small onion1 carrot, and 1 celery stalk until soft, 6-8 minutes. Add 3 cloves garlic and 1 tbsp tomato paste and cook for a few more minutes until darkened in color, stirring occasionally. Deglaze the pan with ½ cup red wine, scraping up any browned bits.
    1 small onion, 1 carrot, 1 celery stalk, 3 cloves garlic, 1 tbsp tomato paste, ½ cup red wine
  • Return mushrooms to the pan, add 1/2 cup beef broth, 1 14.5 oz can crushed tomatoes, and 2 tsp fresh thyme. Simmer for 10 minutes until sauce thickens. Season with 1 tsp salt and 1 tsp black pepper, add more or less to taste.
    1 tsp salt, 2 tsp fresh thyme, 1/2 cup beef broth, 1 14.5 oz can crushed tomatoes, 1 tsp black pepper
  • Toss cooked gnocchi with mushroom ragu until coated. Serve hot topped with 1/4 cup fresh parsely and freshly grated 3/4 cup parmesan cheese.
    3/4 cup parmesan cheese, 1/4 cup fresh parsely
Keyword Gnocchi, Homemade Pasta, mushroom ragu, mushrooms, Pasta, ragu, Vegetarian