Kitchen notes · a little help before you start
Gnocchi with Mushroom Ragu
Gnocchi with Mushroom Ragu is made with gnocchi, mushrooms, and red wine.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Sides
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check the package directions
Use the package directions where the method calls for them.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
gnocchi
In the method: Cook gnocchi: Cook the gnocchi according to package instructions.
mushrooms (sliced)
In the method: Sauté mushrooms: In a large skillet heat the butter together with the olive oil over medium heat.
red wine
In the method: Make sauce: Add the red wine, cream and vegetable stock.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound gnocchiIngredient note
Source: 1 pound mushrooms (sliced)Ingredient note
Source: 1 tablespoon butterIngredient note
Source: 1 tablespoon olive oilIngredient note
Source: ½ cup red wineIngredient note
Source: ½ cup heavy creamIngredient note
Source: 1 cup vegetable stockIngredient note
Source: 1 teaspoon dried oreganoIngredient note
Source seasoning: salt and pepper (to taste)Ingredient note
Source seasoning: salt and pepper (to taste)Ingredient note
Source: 1 tablespoon parsley (chopped, for garnish)Ingredient note
Source: ¼ cup Parmesan cheese (freshly grated)
How to make it
0 of 4 steps completeMake room for Gnocchi with Mushroom Ragu
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Garnish with parsley and Parmesan cheese.
A little more help as you go
Return for the stirring
Stir occasionally as directed while the mixture cooks.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: Cook gnocchi: Cook the gnocchi according to package instructions.
Which preparation step should I plan for?
Use the package directions where the method calls for them.
What check should I look for as it cooks?
Cook for a couple minutes, stirring occasionally, until the sauce has slightly reduced and thickened.
Is there another preparation step to plan for?
Stir occasionally as directed while the mixture cooks.
Additional recipe notes
Transfer leftover mushroom ragu to an airtight container and store in the fridge up to 5 days. Make sure the pasta has cooled down to room temperature before refrigerating. It isn’t ideal to freeze gnocchi after they’ve been cooked as the texture will change after freezing and thawing. Same with the mushrooms, they will thaw to a slimy consistency. Long story short, enjoy this mushroom ragu fresh!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.