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.