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Gnocchi With Wild Mushroom Ragu


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  • 1/3 cup extra-virgin olive oil
  • 1/2 large onion, diced
  • 2 small carrots, diced
  • 1 stalk celery, diced
  • 2 pounds wild mushrooms, stemmed and diced if large
  • Kosher salt and freshly ground pepper
  • 1/4 pound cremini mushrooms, stemmed and quartered
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 1 cup canned whole San Marzano tomatoes
  • 2 bay leaves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fennel seeds
  • Pinch of red pepper flakes
  • 1 tablespoon fresh thyme
  • 1 1/2 pounds fresh gnocchi
  • Mascarpone and/or fresh mint, for topping


Servings 6
Preparation time 15mins
Cooking time 16mins


Step 1

Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.

Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.

Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.

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