Gnocchi with tomato and mushroom sauce

    55 min

    Soft, pillowy gnocchi coated in a flavoursome tomato and mushroom sauce. Suitable for veggies!

    County Cork, Ireland
    1 person made this

    Serves: 4 

    • 450g potatoes
    • 160g plain flour
    • 1 pinch sea salt flakes
    • 60g Parmesan cheese, finely grated
    • 1 egg
    • 50g butter
    • 2 tablespoons olive oil, plus extra
    • 1 medium onion, diced
    • 3 cloves garlic, finely chopped
    • 2 sprigs fresh oregano
    • 3 large portobello mushrooms, chunkily chopped
    • 1/2 teaspoon chilli flakes
    • 5 sun-dried tomatoes, thinly sliced
    • 3 tablespoons tomato puree, diluted in 150ml boiling water
    • 1 handful fresh basil leaves

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bake the potatoes at 180 C / Gas 4 for 50 minutes. Remove, allow to cool slightly and peel.
    2. Add the warm potatoes to a mixing bowl with the flour and mash together well, or use a potato ricer and mix well.
    3. Mix in the salt and half the Parmesan. Mix in the egg with a fork at first before bringing everything together with your hands until you have a soft, smooth dough.
    4. Divide into 4 pieces and roll each piece on a floured surface into a snake shape that is about 1cm thick. Then cut is into 2cm segments and set aside until later, making sure they are well floured so they won't stick together.
    5. Bring a large pot of salted water to the boil. Meanwhile, melt the butter and oil together in a large frying pan until foaming. Add the onion and allow to cook for a few minutes over a medium heat.
    6. Add the garlic and oregano leaves. Stir and cook for a minute before you add your chopped mushrooms and chilli flakes. Clamp the lid on and cook for 10 minutes over a medium low heat.
    7. Stir in the sun-dried tomatoes and diluted tomato puree. Clamp the lid on again and allow to cook for another 5 to 6 minutes.
    8. As that is cooking, the salted water should be boiling so drop in the gnocchi. Give them a gentle stir to stop them from sticking and allow them to boil for about 4 minutes; or you will know they are done when they all float to the top of the cooking water.
    9. Take a mugful of the starchy cooking water and reserve. Drain the gnocchi.
    10. Now remove the lid from the sauce, stir, add the gnocchi and mix.
    11. Mix in the reserved starchy cooking water and check and adjust the seasoning.
    12. Plate up and scatter over the remaining grated Parmesan and some chopped, fresh basil and drizzle over a little extra virgin olive oil.


    Gnocchi are so much easier to make than fresh pasta, I feel. Though they do add a good amount of time to the overall cooking time so why not make a big batch and freeze them on a parchment lined baking sheet? Once frozen, transfer them to a freezer bag and return to the freezer until needed. Cook from frozen but allow a little extra boiling. They will be cooked when they rise to the top of the water.

    See it on my blog

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