Gnocchi is Italy’s famed Italian dumpling. Gnocchi is the ultimate go-to when it comes to quick, comforting meals – these pillowy potato dumplings make for a hearty meal no matter how you serve them, baked with creamy cheeses, sauteed with vegetables, dressed in a tangy tomato sauce….you name it.
Cheesy mushroom and sage gnocchi
- 1 tbsp olive oil (for frying)
- 500 g mushrooms (quartered)
- 2 clove garlic (chopped)
- 10 leaves sage (finely chopped)
- 2 tins tomatoes
- 2 tbsp balsamic vinegar
- 500 g gnocchi
- 25 g parmesan (finely grated)
- 30 g mozzarella or cheddar cheese (grated)
Heat the olive oil in a shallow flameproof casserole, then fry the mushrooms for 5-6 minutes over a medium-high heat until browned. Add the garlic and chopped sage, then cook, stirring, for another minute.
Pour in the chopped tomatoes plus half a tomato tin of water and the balsamic vinegar. Simmer for 5-10 minutes until thickened. Stir in the gnocchi and cook for 5 minutes or until tender.
Meanwhile, heat the grill to high. Scatter the grated cheese over the gnocchi. Brush the reserved sage leaves with a little oil, then scatter on top of the cheese. Pop the casserole under the grill for 3-4 minutes until the cheese has melted and turned golden brown.
- Next time: Swap sage for basil and mushrooms for sliced peppers or leeks.
- If making ahead, add the gnocchi in step 2 but don’t cook it at all. Scatter the cheese over the pasta bake, then cover and store in the fridge for up to 24 hours. Heat in a 200°C/180°C fan/gas 6 oven for 25-30 minutes until piping hot and golden on top.