Gnocchi with Wild Mushroom Ragu
Let’s say this Friday you want to surprise your significant other with a special dinner: the kind of meal with soft music and candle-light. Maybe they just got a promotion? Maybe they are coming home after a long business trip? Maybe it is date night? Or maybe you are just feeling a bit saucy and want to rekindle some of that old magic? Whatever the case may be, you want to do something special.
But, here’s the rub. You will have been watching the kids all week. You will have been running errands, going to ballet, soccer, karate, art class, and swimming lessons. On top of that, the washing machine died, the dog had to go to the vet, someone forgot their library books, and your mother-in-law is pestering you about holiday plans (oops, that was last week, sorry). Basically, you will be tired and might even be coming down with a cold. Maybe it is allergies, who knows? So as the saying goes, the spirit is willing but the body is weak.
Well, here is a quick and easy recipe guaranteed to satisfy. I use some pre-packaged ingredients to save some time. And while the entire dish takes about 45 minutes, most of that is spent simmering the sauce. Your significant other will be impressed. And those slow glowing embers may just grow into a roaring inferno of excitement. So pour some wine, light some candles, turn down the lights, put the kids to bed, and cue up Lionel Richie’s 1983 hit “My Love.” And as you prepare my version of GNOCCHI WITH MUSHROOM RAGU just think …tonight could be enchanted. At the very least, you two can enjoy a great meal.
Ingredients
- 1.5 Oz Dried Wild Mushrooms
- ½ Cup Red Wine
- 1 Cup Chickpeas (rinsed & drained)
- ¼ Cup Onion (chopped)
- ¼ Cup Celery (chopped)
- ¼ Cup Carrot (chopped)
- 2 Garlic Cloves (minced)
- 4 Cups Vegetable Broth
- 1 Tbs Fresh Rosemary
- 1 Tbs Fresh Parsley
- 1 Tsp Dried Thyme
- 4 Oz Shiitake Mushrooms (sliced)
- 2 Tsp Olive Oil
- 1 Lbs Gnocchi
- Salt and Pepper to your taste
Instructions
First of all, don’t worry about how uniform you chop all your vegetables or finely dice your herbs. Everything will be pureed in the end. So, put your dried mushrooms, red wine, chickpeas, onion, carrot, celery, rosemary, thyme, and vegetable broth in a large saucepan over medium high heat. Bring this mix to a boil, then reduce the heat, and simmer uncovered for about 30 minutes or until the beans and mushrooms are soft and most of the liquid has evaporated. Next, add in your parsley and then puree this mix with an immersion blender or food processor. You want a nice, creamy consistency. Once pureed, season the sauce with salt and pepper, and leave on low heat to keep warm.
As the sauce finishes cooking, fill a large stockpot with water. Bring to a boil and cook the gnocchi according to the directions on the package. At this point, you might ask why don’t I just make the gnocchi from scratch? Well, it will have been a long week and you want to pull off fancy without a bunch of trouble. Home-made gnocchi would be ideal, but why not take that time for yourself and enjoy a glass of wine instead? As an optional step, you can sauté the shiitake mushrooms in a bit of oil for garnish as the gnocchi cooks. Or you can leave this step out and not dirty another pan. It is up to you.
Drain the gnocchi once it has cooked. Then ladle a generous amount of mushroom sauce on each plate. Top with the hot gnocchi and then drizzle some extra sauce on top.
https://www.grassfedcarnivore.com/gnocchi-mushroom-sauce/
Sauce Simmering
Finish the plate with some sautéed spinach or steamed green beans for a touch of color. Dinner is ready. Make sure the kids are asleep, pour some more wine, and let the magic happen…”just thinking about you baby, just blows my mind” – Lionel Richie. Longer Letter Later.
Let the Magic Happen
Love, Bob aka The Grassfed Carnivore
[…] (with your help of course), Friday nights are for unwinding after a long week. I realize in my Gnocchi with Mushroom Ragu post, I mentioned doing something special for the one you love on Friday night; however, let me be […]