Wonderful autumn recipe, hearty Gnocchi with Mushroom Bolognese. Perfect for entertaining, or for a cosy dinner at home.
Almost nothing beats pasta and sauce on a chilly night. As the weather cools and mushrooms are plentiful at the market, this is the perfect fall comfort food.
Gnocchi with Mushroom Bolognese
Pasta as comfort food at its finest.
Ingredients
- 1 yellow onion, coarsely chopped
- 1 carrot, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 cloves garlic
- 3 Tbsp olive oil
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- 2 lbs button, cremini or portobello mushrooms
- 24 oz jar FarmToFork Marinara Sauce or favorite tomato sauce
- 3 Tbsp butter
- 1 lb refrigerated or frozen gnocchi
- ½ c pecorino Romano cheese, grated
- ¼ c Italian parsley, coarsely chopped
Instructions
- In food processor, pulse onions, carrots, celery and garlic until finely chopped. In large pot over medium-high heat, heat olive oil. Add chopped vegetables, salt and pepper. Cook 10 minutes, or until softened, stirring occasionally.
- In food processor, pulse mushrooms until coarsely chopped. Add to large pot with vegetables. Cook 10-12 minutes, or until most liquid is evaporated, stirring occasionally. Stir in marinara sauce and butter.
- Cook gnocchi according to package directions; drain. Add to sauce mixture; mix gently. Sprinkle with cheese and parsley.
Source
Recipe courtesy FarmToFork via Family Features
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