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Mushroom Gnocchi Bake

Yields4 ServingsPrep Time10 minsCook Time38 minsTotal Time48 mins

 500 g gnocchi
 1 tbsp olive oil
 1 brown onion, finely chopped
 2 garlic cloves, thinly sliced
 300 g cup or Swiss Brown mushrooms, halved
 250 g chargrilled capsicum, drained, chopped
 700 g jar tomato passata
 ½ cup water
 2 tsp sugar
 1 tbsp balsamic vinegar
 200 g piece fresh ricotta
 Small fresh basil leaves, to serve, optional
 Dressed rocket, to serve
1

Preheat oven to 200°C fan-forced. Cook the gnocchi in a large pan of boiling salted water for 1 minute. Drain well.

2

Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 4 minutes or until soft. Increase heat to high, add garlic and mushrooms, cook, stirring, for 5 minutes until mushrooms soften. Add capsicum, passata, water, sugar and vinegar. Season. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes until sauce thickens slightly.

3

Spoon sauce into 10-cup capacity ovenproof dish. Scatter gnocchi over sauce. Break the ricotta into pieces and drop over the gnocchi. Place onto a tray. Bake for 15 minutes or until gnocchi is tender. Stand for 5 minutes.

4

Scatter over the basil. Serve with salad.

Nutrition Facts

Servings 4