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    Wine-Braised Mushrooms and Gnocchi

    clock-icon60 minutes
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    Pixicook editorial team

    A rich and hearty dish featuring sautéed mushrooms and pillowy gnocchi braised in a flavorful wine-infused sauce.

    Ingredients for Wine-Braised Mushrooms and Gnocchi

    units in
    USchevron
    units in
    USchevron
    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Mixed Mushrooms, cut into 1-inch chunks

    0 lb

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Leek, sliced into half moons

    each

    Substitute chevron-down

    Garlic Clove, 2 minced, 1 grated

    each

    Substitute chevron-down

    Tomato Paste

    tablespoons

    Substitute chevron-down

    Smoked Paprika

    teaspoons

    Substitute chevron-down

    Dry Red Wine

    cups

    Substitute chevron-down

    Vegetable Stock

    cups

    Substitute chevron-down

    Tamari Or Soy Sauce

    tablespoons

    Substitute chevron-down

    Fresh Thyme Branches

    each

    Substitute chevron-down

    Fresh Rosemary Sprigs

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Gnocchi

    0 oz

    Substitute chevron-down

    Sour Cream, for serving

    for serving

    Substitute chevron-down

    Lemon Wedges, for serving

    for serving

    Substitute chevron-down

    Dill, chopped

    for serving

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    for serving

    Substitute chevron-down

    How to Make Wine-Braised Mushrooms and Gnocchi

    1. Brown the Mushrooms

    Melt 2 tablespoons of unsalted butter in a Dutch oven over medium heat. Add half of the mushrooms and brown them, stirring occasionally. Season with salt and pepper, then transfer to a plate. Repeat with the remaining mushrooms.

    2. Cook the Leeks

    In the same Dutch oven, melt 1 tablespoon of butter, add the leeks, and cook until they soften and start to become golden. Stir in the minced garlic, tomato paste, and smoked paprika.

    3. Deglaze and Simmer

    Pour in the red wine to deglaze the pot, then add the vegetable stock, tamari, thyme, and bay leaf. Bring to a simmer and cook for 15 minutes.

    4. Cook the Gnocchi

    Add the gnocchi to the pot and simmer for about 30 minutes until the sauce thickens and the mushrooms are tender. Stir in the grated garlic and adjust the seasoning.

    5. Serve

    Remove the bay leaf and thyme branches. Serve the dish garnished with sour cream or lemon, smoked paprika, and fresh dill or parsley.


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