Baked Gnocchi with Mushroom Ragù

Baked Gnocchi with Mushroom Ragù

Golden pan-fried gnocchi baked in a rich mushroom ragù with bubbling mozzarella and parmesan.

Author

Healthythandi

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4

Cuisine

Pasta / Comfort Food

Ingredients

• 3 tbsp olive oil
• 500 g brown mushrooms, half sliced and half halved
• 1 small onion, finely chopped
• 3 cloves garlic, crushed
• 1 tbsp tomato paste
• ½ cup mushroom stock
• 1 tsp lemon juice
• 1 can (400 g) chopped tomatoes, blended or puréed
• ½ tsp dried oregano or thyme
• 1 tsp soy sauce or miso (optional for extra umami)
• Salt and freshly cracked black pepper
• 2 packets gnocchi (about 500 g each)
• 1 ball fresh mozzarella, torn into pieces
• ¼ cup grated parmesan or pecorino
• Handful fresh basil leaves
• Optional splash balsamic vinegar to finish

Directions

1. Heat 1½ tablespoons olive oil in a large pan over medium-high heat.
2. Add the mushrooms in batches and cook until deeply golden and caramelised. Avoid stirring too often so the mushrooms develop colour.
3. Remove the mushrooms from the pan and set aside.
4. In the same pan add the remaining olive oil.
5. Sauté the chopped onion for several minutes until soft and lightly golden.
6. Add the crushed garlic and cook briefly until fragrant.
7. Stir in the tomato paste and cook for about one minute to deepen the flavour.
8. Pour in the mushroom stock and add the lemon juice, scraping up any browned bits from the bottom of the pan.
9. Allow the liquid to simmer for a few minutes so it reduces slightly.
10. Return the mushrooms to the pan.
11. Add the puréed tomatoes, dried herbs, and soy sauce or miso if using.
12. Season with salt and black pepper.
13. Simmer gently for about 8–10 minutes until the sauce thickens and becomes rich.
14. Heat a large frying pan with a drizzle of olive oil.
15. Add the gnocchi and cook until golden and lightly crisp on the outside. This step adds texture and prevents the final bake from becoming soft.
16. Add the crispy gnocchi to the mushroom ragù and toss gently until coated.
17. Transfer everything to a large ovenproof baking dish.
18. Scatter the torn mozzarella and grated parmesan evenly over the dish.
19. The mozzarella melts into the sauce while the parmesan creates golden crispy edges.
20. Bake at 200°C for about 15 minutes until the cheese is melted and lightly golden.
21. Remove from the oven and scatter over fresh basil leaves.
22. Finish with a small splash of balsamic vinegar or a squeeze of lemon juice to brighten the dish.
23. Serve immediately while hot and bubbling.