Name: MUSHROOM GNOCCHI BAKE
Cook time: 38 min
Total time: 38 min
Yield: 4 servings
Ingredients: 300 g Swiss Brown or button mushrooms, halved; 500 g gnocchi; 1 tbsp Olive oil; 1 Brown onion, finely chopped; 2 Garlic cloves, thinly sliced; 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

MUSHROOM GNOCCHI BAKE

Yields4 Servings

Cook Time38 mins

300 g Swiss Brown or button mushrooms, halved

500 g gnocchi

1 tbsp Olive oil

1 Brown onion, finely chopped

2 Garlic cloves, thinly sliced

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.

Ingredients