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Gnocchi with Tomato and Mushrooms

Dive into a seasonal treat with ourGnocchi with Tomato and Mushrooms. Perfectly capturing the essence of fall, this dish promises to be a favorite for those special occasions or when you simply wish to elevate your dinner game.
Recipe Gnocchi with Tomato and Mushrooms
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 40 minutes
  • Servings for 4 people

Indulge in the warm, comforting flavors of autumn with our Tomato and Mushroom Gnocchi – a delectable dish that combines simplicity with gourmet flair.

These gnocchi, bursting with the rich tastes and earthy aromas typical of fall, make for an ideal entrée for both celebratory luncheons and those nights when you crave something a touch special. Depending on your preference or pantry stock, you can opt for fresh, frozen, or dried mushrooms. Just remember: if you’re using dried mushrooms, rehydrate them in warm water for 20-30 minutes before integrating them into your sauce.

For the true home-cooked experience, we recommend pairing this sauce with fresh, homemade gnocchi. If you’re keen to try, have a look at our detailed Homemade Gnocchi recipe. However, if time is of the essence, quality supermarket-packaged gnocchi works just as well.

Mushroom aficionado? Dive into our must-try Mushroom Recipes:

Ingredients for 4 people

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Method

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  1. To prepare the Tomato and Mushroom Gnocchi start by preparing the Tomato and Mushroom Sauce by sautéing some chopped onion and a clove of garlic in a pan with a drizzle of olive oil. Once the onion is browned, add the frozen mushrooms, deglaze with a little white wine and cook for a few minutes over medium heat.
    Ricetta Sugo Ai Funghi E Pomodoro 1
    Ricetta Sugo Ai Funghi E Pomodoro 3
  2. When the mushrooms have thawed and the alcohol part of the wine has evaporated, add the herbs and tomato paste.
    Ricetta Sugo Ai Funghi E Pomodoro 4
    Ricetta Sugo Ai Funghi E Pomodoro 6
  3. Now put in the tomato pulp, season with salt and pepper, and cook on a gentle heat with the lid lightly flaked for 15-20 minutes, stirring occasionally.
    Ricetta Sugo Ai Funghi E Pomodoro 7
    Ricetta Sugo Ai Funghi E Pomodoro 9
  4. When the Tomato and Mushroom Sauce is ready add some’ chopped fresh parsley and cook for a few more minutes so that the sauce can shrink slightly.
    Ricetta Sugo Ai Funghi E Pomodoro 10
    Ricetta Sugo Ai Funghi E Pomodoro 11
  5. Bake the gnocchi in plenty of hot salted water and, once they come to the surface, drain them, add them to the sauce and mix well. Serve the Tomato and Mushroom Gnocchi piping hot accompanied by a good sprinkling of Parmesan Cheese.
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    Ricetta Gnocchi Sugo Pomodoro Funghi

Variations and Alternatives

If you like, you can enrich your Gnocchi with Tomato and Mushroom Sauce by adding a little chili pepper to the Tomato and Mushroom Sauce

Tips

If you are using frozen mushrooms, cook them directly in the pan with the sautéed garlic and allow the water to dry completely before adding the passata. If you use dried mushrooms instead, soak them in warm water for about ten minutes and then add them to the sauté. Do not brown the dried mushrooms too long because they may burn. Finally if the sugo should be a bit acidic add half a teaspoon of sugar to adjust it.

Storage

The Tomato and Mushroom Gnocchi will keep in the refrigerator, inside an airtight container for 1 day.

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