I love mushrooms! Have I ever told you guys about this obsession? They’re meaty, earthy, and packed with so much deep umami flavor. There’s nothing quite like ’em. I don’t see mushrooms featured as a star in pasta recipes enough as they deserve! Always the bridesmaid, never the bride. That was my goal with this mushroom ragu recipe. Make these mushrooms the point of focus. No drowning in sauce today! Each bite will guarantee you a mouthful of flavorful, tender mushrooms, covering pillowy soft gnocchi. This is a match made in heaven that I constantly crave.
Ingredients
Gnocchi – Homemade or store-bought. Mushrooms – I used cremini, aka baby bellas. Butter & oil – This combination increases the smoke point of your butter to ensure it doesn’t burn while still giving you buttery flavor. Wine – Dry red wine. Use an extra 1/2 cup of stock with 2 tsp vinegar for an alcohol-free version. Heavy cream – You can go as light as 5% cream. Stock – I used veggie stock but any type will do. Herbs – Dried oregano for the sauce and fresh parsley to garnish. Salt & pepper – Season to taste. Parmesan cheese – To serve. Use as much or little as you like!
The best types of mushrooms for pasta
I used cremini mushrooms today. They’re easy to work with, they hold up well to sautéeing, and they’re available at practically every grocery store. Also called mini bellas, this means you can, very interchangeably, use chopped portobello mushrooms in this recipe. Other varieties that will do well in this recipe would be white button mushrooms or shiitake. Wild mushrooms will also taste wonderful, just be careful as some types can be delicate and break easily while sautéeing.
What type of wine can I use?
I made this recipe today with red wine. It’s best to use dry red over anything sweet when it comes to cooking. Merlot, Pinot Noir, unoaked Cabernets, and Chiantis are all great options. This is one of those versatile recipes where you can substitute a white wine if you prefer the flavor! Pinot Grigio, dry Vermouth, Sauvignon Blanc, and Pinot Gris will work. For an alcohol-free substitute, use an extra 1/2 cup of stock with 2 tsp vinegar. White vinegar or wine vinegar will work best. My last tip: Grab a type of wine you’d like to drink. You’re only using a half cup today, so the rest of that bottle will have to be of use during dinner!
How to make gnocchi with mushroom ragu
How to store leftovers
Transfer leftover mushroom ragu to an airtight container and store in the fridge up to 5 days. Make sure the pasta has cooled down to room temperature before refrigerating. It isn’t ideal to freeze gnocchi after they’ve been cooked as the texture will change after freezing and thawing. Same with the mushrooms, they will thaw to a slimy consistency. Long story short, enjoy this mushroom ragu fresh!
How to reheat
I find a skillet reheat works best for maintaining the best possible texture of your mushroom ragu. Heat the leftovers in a skillet over medium-high heat with a teaspoon or two of butter. Add splashes of broth as needed to avoid the sauce drying out. Toss often until the leftovers are fully heated through. You can, of course, reheat your leftovers in the microwave. Give the pasta a stir every 20-30 seconds to ensure even reheating.
Loving this simple pasta recipe? Try these:
Chanterelle Mushrooms with Tagliatelle Creamy Sausage Mushroom Pasta Aglio e Olio One Pot Creamy Parmesan Pasta Creamy Goat Cheese Pasta Pasta alla Vodka Instant Pot Baked Ziti Skillet Lasagna Mushroom Sausage Sheet Pan Gnocchi
