Gnocchi in a tomato and mushroom sauce
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Serves:     people
Notes from Anna

Fresh potato gnocchi are perfect for a quick, healthy meal, on the table in just 30 minutes!   They also make a tasty and speedy accompaniment to stews and casseroles.



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  1. Fill a large saucepan with water, add a teaspoon of salt and bring to the boil.
  2. Peel and finely chop the onion. Wash the parsley. Peel and thinly slice the mushrooms.
  3. Warm the oil in a frying pan. Add the onion and cook over a gentle heat for about 5 minutes until it becomes soft.
  4. Add the mushrooms and parsley and stir. Cook for about 10 minutes until the mushrooms have reduced in volume by ½ and the liquid released by them has disappeared.
  5. Add the tomatoes to the frying pan and mix well. Add a pinch of salt and a grind of black pepper. Lower the heat and simmer for another 10 minutes.Gnocchi in a tomato and mushroom sauce
  6. Drop the gnocchi into the boiling water. Stir and cook for about 2 minutes. The gnocchi are ready when they float on the surface.
  7. Drain the gnocchi well in the sieve or colander. Put them back in the saucepan and toss with the tomato and mushroom sauce.
  8. Sprinkle with parmesan and a grind of black pepper and serve immediately.

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