Gnocchi With Wild Mushroom Ragu

By: The Food Hunter

What inspires me to make the meals I do? Sometimes it's finding a cool recipe, sometimes finding an interesting ingredient and sometimes it is a combination of the two. Take this wild mushroom ragu as an example. I came across this recipe browsing the internet and I don't know if I would have necessarily made it if I also hadn't stumbled across a mushroom vendor at the farmer's market offering hard to find varieties.

All in all this was a delicious dinner idea that I would recommend you try.

Gnocchi With Wild Mushroom Ragu

 (adapted from food network)

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

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 homemade gnocchi

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.