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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

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


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.


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.


Scatter over the basil. Serve with salad.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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