Gnocchi With Wild Mushroom and Rosemary Ragu
A community recipe by jenNot tested or verified by Nigella.com
Print me
Make gnocchi by mashing cooled, boiled potatoes. Make a well in centre, add egg and mix. Then add flour, salt and pepper and mix into dough. Turn out and kneed for few mins till dry to touch. Divide into 3 balls and roll each one to 2cm thickness. It says to cut at 2cm intervals to give you the individual gnocchi. Press fork into gnocchi on one side. This gives sauce something to stick to. Bring large pan water to boil and drop them in. Once they rise to the top they are cooked.
Heat some oil in pan and fry veg till soft. Add tomato paste and cook for 7-8 mins. T hen add wine, stock and rosemary, bring to boil and simmer for 40-60 mins.
Cut mushrooms into chunks and fry with garlic till soft. Mix gnocchi and ragu then put mushrooms on top
Make gnocchi by mashing cooled, boiled potatoes. Make a well in centre, add egg and mix. Then add flour, salt and pepper and mix into dough. Turn out and kneed for few mins till dry to touch. Divide into 3 balls and roll each one to 2cm thickness. It says to cut at 2cm intervals to give you the individual gnocchi. Press fork into gnocchi on one side. This gives sauce something to stick to. Bring large pan water to boil and drop them in. Once they rise to the top they are cooked.
Heat some oil in pan and fry veg till soft. Add tomato paste and cook for 7-8 mins. T hen add wine, stock and rosemary, bring to boil and simmer for 40-60 mins.
Cut mushrooms into chunks and fry with garlic till soft. Mix gnocchi and ragu then put mushrooms on top
Introduction
My advice cut and roll the gnocchi thinner than 2cm or they are too large!!
My advice cut and roll the gnocchi thinner than 2cm or they are too large!!
Ingredients
Serves: 0
Metric
Cups
For the Gnocchi
- 600 grams floury potatoes
- 1 large egg
- 450 grams plain flour
- salt
- pepper
For the Ragu
- olive oil
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 sticks celery (finely chopped)
- 2 cloves garlic (crushed)
- 300 grams tomato paste
- 850 millilitres red wine
- 850 millilitres chicken stock
- fresh rosemary (to taste)
For the Topping
- 450 grams portobello mushrooms
- 1 clove garlic
For the Gnocchi
- 21⅙ ounces mealy potatoes
- 1 large egg
- 15⅞ ounces all-purpose flour
- salt
- pepper
For the Ragu
- olive oil
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 sticks celery (finely chopped)
- 2 cloves garlic (crushed)
- 10⅗ ounces tomato paste
- 30 fluid ounces red wine
- 30 fluid ounces chicken broth
- fresh rosemary (to taste)
For the Topping
- 15⅞ ounces portobello mushrooms
- 1 clove garlic
Method
Gnocchi With Wild Mushroom and Rosemary Ragu is a community recipe submitted by jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
RAGU
TOPPING
RAGU
TOPPING
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 1 Other has said
-
Posted by Athanak on 9th June 2020
Show more commentsThis recipe is very similar if not the same as the one in The Accidental Vegetarian cookbook.