• 6servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsSelenium, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/3 cup extra-virgin olive oil

  2. 1/2 large onion, diced

  3. 2 small carrots, diced

  4. 1 stalk celery, diced

  5. 2 pounds wild mushrooms, stemmed and diced if large

  6. Kosher salt and freshly ground pepper

  7. 1/4 pound cremini mushrooms, stemmed and quartered

  8. 2 tablespoons tomato paste

  9. 1 cup dry white wine

  10. 1 cup canned whole San Marzano tomatoes

  11. 2 bay leaves

  12. 1/2 teaspoon ground coriander

  13. 1/2 teaspoon ground fennel seeds

  14. Pinch of red pepper flakes

  15. 1 tablespoon fresh thyme

  16. 1 1/2 pounds fresh gnocchi

  17. Mascarpone and/or fresh mint, for topping

Instructions Jump to Ingredients ↑

  1. Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.

  2. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves , coriander, fennel, red pepper flakes , thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.

  3. Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.

  4. Photograph by Con Poulos


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