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

 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

Directions

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.

MUSHROOM GNOCCHI BAKE

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