Thursday, June 3, 2010

Gnocchi with Wild Mushroom and Rosemary Ragu

One of my favorite vegetarian recipes (Sweet Potato Stacks) comes from The Accidental Vegetarian cookbook. Since I've been trying to slip in more vegetarian dishes during the week, I returned to that cookbook and found this recipe for Gnocchi with Wild Mushroom and Rosemary Ragu. I've only run across one other recipe for homemade gnocchi (in the back of a Bon Appetit). While this recipe is certainly time-intensive (about 2.5 hours), it's definitely fun in the kitchen. The taste is pretty great, too.


  • 1 1/2 lbs floury potatoes, e.g. russet, unpeeled
  • 1 large egg
  • 3 1/2 C all-purpose flour
  • salt and freshly ground black pepper

    For the ragu:
  • olive oil for frying and tossing
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, crushed
  • 10 oz. tomato paste
  • 3 1/2 C red wine
  • 3 1/2 C vegetable stock
  • fresh rosemary, to taste

    For the topping:
  • 1 lb Portobello mushrooms (no, I don't like them, but I try to boost the health-level of stuff when/where I can -- tonight, that meant for husband, the fungus-amongus)
  • 1 garlic clove
  • freshly grated Parmesan cheese, to serve
Directions for the Gnocchi:
  1. Boil the potatoes for about 40 minutes until soft. Drain, and when cool enough to handle, peel and mash or pass through a ricer into a bowl.
  2. Make a well in the center of the mash, add the egg and mix in, then add the flour and seasoning. Mix to form a dough, then knead for a few minutes until dry to the touch.

  3. Divide the potato dough into three sections and roll each out into a 3/4"-diameter ropes.

  4. Then cut off at 3/4"-intervals. Press one side of each gnocchi with the back of a fork to form "grooves" - this will give the sauce something to stick to.

  5. Bring a large pan of water to a boil and drop the gnocchi into the water. When they rise to the top, scoop out and refresh in ice-cold water. Drain well, then pat dry, toss in oil and chill until needed. You can also freeze them at this stage.
Directions for the Ragu:
  1. Heat some oil in a pan and gently fry the vegetables for 5 minutes until soft. Add the tomato paste and cook for 7-8 minutes until a rich red.
  2. Add the wine, stock, and rosemary, bring to a boil, then simmer for at least 40 minutes, but preferably one hour.
  3. When ready to serve, cut the mushrooms into chunks and fry with the garlic in oil until soft, season well.

  4. Warm the gnocchi in the ragu, spoon onto a plate and top with the mushrooms and Parmesan.
Et voila!


  1. Oh my goodness the gnocchi looked easy to make. I am going to have to try making my own now. You are the queen of deception. If it wasn't for you, I would still be buying alfredo from a jar.

  2. Hungry now! Following from Friendly Friday.

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  4. I love making Gnocchi! Theyre versatile that you can toss them in any sauce, and theyre fun to make. Love the feeling of making it all from scratch...

    Glad to find a fellow foodie thru FFF.
    Following you now thru Friday Friendly Follow! Hope you could follow through, drop by and and say hi!!

  5. Hi, I am following you from FF. Nice to meet you. Great site. I hope that you have a great weekend! You are really talented!!!

  6. ooh, a foodie! i'm a new follower :)