| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/2 large onion, diced
- 2 small carrots, diced
- 1 stalk celery, diced
- 2 pounds wild mushrooms, stemmed and diced if large
- Kosher salt and freshly ground pepper
- 1/4 pound cremini mushrooms, stemmed and quartered
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup canned whole San Marzano tomatoes
- 2 bay leaves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel seeds
- Pinch of red pepper flakes
- 1 tablespoon fresh thyme
- 1 1/2 pounds fresh gnocchi
- Mascarpone and/or fresh mint, for topping
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 412 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 8 milligrams |
| Sodium | 749 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 6 grams |
| Protein | 14 grams |
| Sugar | 13 grams |
Reviews
I’m a meat-eater, but this ragu absolutely needs NO meat to be one of the most satisfying plates of food you’ll ever eat. We used a combination of cremini, shiitake, and king oyster mushrooms. The only other alteration we made to the recipe was that after a deep fond had developed on the bottom of the Dutch oven (and this will AND SHOULD take more than five minutes), we deglazed with about two tablespoons of marsala. I just can’t cook mushrooms without marsala. This would also be wonderful with a creamy polenta, too.
people keep commenting on the amount of prep time, but this came together very quickly for me. the shrooms and veg took no time to chop, and the rest is opening bottles and cans! not sure what took some ppl so long… i used homemade gnocchi from anne burrell’s recipe (light as a cloud gnocchi. delish. the cooking time should be adjusted to about 45 min or until most of the liquid has evaporated. or just add less water, but truthfully, the sauce needs that time to develop and deepen the flavors. another tip to give this a less raw flavor is cooking the soffrito (celery/onion/carrot for much longer than 5 min. also learned that from anne burrell and it does make a difference. this is a great recipe that would impress company.
We loved this! I am making it again for Christmas dinner! Yummy!!! :
For the amount of work, I was hoping it would be better. Difficult to find store bought gnocchi and what I did find weren’t good. I suggest making your own Gnocchi
Used store bought gnocchi. Added some garlic when cooking up te veggies and added toasted pine nuts at the end. Even better the next day
Very tasty! I substituted a gluten-free flour mix in the gnocchi, and it still tasted great. I also used cremini, baby bella, and white mushrooms. It took a lot of prep time, but it was worth it.
This turned out amazing! Full of rich flavor. I store bought the gnocchi since I didn’t have the time to make it and it was really good too. I also used baby bella and creminimushrooms because they didn’t have any wild mushrooms at my grocery store. I will be making this again!
This was my first attempt at ragu and it turned out beautifully. Although the prep time was fairly lengthy, it was well worth it. The sauce was thick and flavorful and absolutely delicious. Thanks!
I made this for dinner last night and it was delicious! The sauce is amazing and just made my whole house smell great. My husband loved this recipe, but the only reason I gave it four stars is my gnocchi was not good. My husband liked it and I did not, so if you had a really good gnocchi, 5 stars!
I made this for lunch today and I could not believe how delicious it was for so few calories! I used store bought gnocchi to save time. The mushrooms I could find were shitake and oyster along with the creminis. I was actually surprised to find that the “wild” mushrooms were cheaper than I expected. I think I paid $2 total and another $2 for the creminis.
My husband loved it and was trying to think of all kinds of ways he could eat it with other things so that he’d have an excuse to eat more.
My husband loved it and was trying to think of all kinds of ways he could eat it with other things so that he’d have an excuse to eat more.