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Basil Gnocchi With Mushroom Ragu

Basil Gnocchi With Mushroom Ragu
Makes: 4  servings Prep 15 mins Cook 15 mins


  • 2 large russet potatoes, baked, skins removed
  • 3 egg yolks
  • 1/2 teaspoon  salt plus additional to taste
  • 1/2 cup  fresh basil, cut into thin strips
  • 1 1/4 cups  flour plus more for dusting
  • 2 tablespoons  olive oil
  • 1 yellow onion, diced
  • 2 cups  cremini mushrooms, thinly sliced
  • 1/4 cup  freshly grated Parmesan


1. Heat a large pot of salted water over high heat. In a large bowl, mash the potatoes until there are no lumps. Fold in the egg yolks and 1/2 teaspoon of the salt and 1/4 cup of the basil. Sift in 1 cup of the flour; knead gently until dough forms. Add remaining flour; knead until dough is soft, not sticky. (Don't overwork dough.) Form into a disk.

2. Transfer dough to a floured work surface and divide into 6 equal pieces. Roll pieces lengthwise until they are 3/4 inch in diameter. Sprinkle with flour and cut crosswise into 1/2-inch pieces. Spread gnocchi on a floured baking sheet and let sit 5 minutes.

3. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the onion and saute until soft, 5 minutes. Add the mushrooms and cook 10 minutes.

4. Meanwhile, add gnocchi to boiling water. Cook 3 to 4 minutes, until all the dumplings rise to the surface. Using a slotted spoon (to allow all excess water to drain off), transfer to a bowl and toss with remaining olive oil and salt to taste. Divide among four plates and top with mushroom ragu. Garnish with the remaining basil and Parmesan.

From FitnessMagazine.com