Delicious gnocchi, cooked on the stovetop in a rich tomato sauce and lots of mushrooms and cheese.
16ozmushroomstwo standard trays *see Notes
28ozcanned diced tomatoesfire-roasted if you can find
2 tspdried basil leaves
1/2 tspdried oregano leaves
Salt and freshly ground pepperto taste
16ozpackage fresh or shelf-stable gnocchi
1 1/2cupsgrated mozzarella
On the stovetop, heat olive oil in an oven-safe skillet (at least 10-inches top diameter) over medium-high heat. Add the mushrooms and fry, stirring regularly, until golden, about 5 minutes. Add the garlic and cook, stirring, for another minute.
Pour in the can of diced tomatoes plus about 1/3 a the tomato can full of water. Add the balsamic vinegar, basil, oregano and some salt and pepper and stir to combine. Simmer for 5-10 minutes until thickened. Stir in the gnocchi. Using the back of a spoon, push the gnocchi into the sauce as much as possible. Simmer for 5-7 minutes or until gnocchi are tender. *You can add a bit more water if you feel you need it to finish cooking the gnocchi.
Taste your sauce and add a bit more salt and freshly ground pepper, as needed and to taste.
Meanwhile, heat the oven broiler with a rack 6-8 inches from the heat.
When gnocchi are tender, sprinkle the Parmesan cheese then the mozzarella cheese overtop. Place the casserole under the broiler for 3-4 minutes until the cheese has melted and turned golden brown.
I like to use a tray of sliced mushroom and a tray of whole mushrooms that I cut up myself (either half or quarter, depending on the size). It provides a variety of sizes. Using a mixture of butter and cremini is also nice for a slightly different flavour and texture.Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!