I absolutely love gnocchi. It’s so versatile and is one of those foods which takes on the flavor of whatever you put with it. This mushroom ragù has a hearty, meaty texture which pairs perfectly with the mild potato flavor of the gnocchi.
- 1 16-20 oz package gnocchi
- 1/4 cup butter
- 8 cups mixed mushrooms such as button, crimini or portobello, sliced
- 1/4 cup red onion, minced
- 2 garlic cloves, minced
- Salt & Pepper to taste
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup whipping cream
- 1 teaspoon finely chopped sage
In a very large pot, the butter over medium heat. Add the onion, garlic and mushrooms and season with salt and pepper. Cook for about 10 minutes, stirring, until the mushrooms have reduced by half. Stir in the wine, chicken stock and cream and cook for 5 more minutes. Keep warm over low heat. Meanwhile, bring a second pot of water to a boil. Add salt to the water if desired. Cook gnocchi just until it begins to float at the top of the water. drain and return to the pot. Add the mushroom ragù and toss to coat. Spoon onto individual plates and sprinkle with the fresh sage.