This red wine and mushroom gnocchi is the perfect weekend treat for you and your friends to enjoy. It’s comforting yet classy, and perfect for an autumn evening in. Bryony and I enjoyed cooking this for my sister and her partner last week. It went down a treat with a bottle of Stellenbosch too.
Red wine is a dream to work with when cooking and its complexity brings so much to a dish like this. This is why you should always use a good bottle of wine when cooking if you want fantastic results. It is more important than you might think.
For me, mushrooms are very special and they have so many flavours and varieties. I love using dried mushrooms to boost the flavour of a dish or simply frying fresh ones when eating a full English breakfast. They also work well as a substitute for meat thanks to their wonderful texture. Chestnut mushrooms in particular have a full bodied flavour and almost meaty texture. They are also pretty cheap and easy to get hold of, which is why they are the star ingredient in our mushroom and truffle oil wellington.
As this dish is quite rich, it is important to balance it out with a little bit of freshness. I find that adding finely chopped fresh parsley cuts through the richness and creates a real finished, balanced meal. You could also play around with any other fresh herbs, to see what works best for you and your palette.
For me this dish works as a weekend meal as it is quite fancy. But with the simplicity of the ingredients and how quick and easy it is to cook, midweek works too. After all, why can’t we bring a little class in between our working hours?!
RED WINE AND MUSHROOM GNOCCHI
- 500 g gnocchi
- 1 tbsp. Plain flour
- 1 tbsp butter
- 1 tbsp. tomato puree
- 250 ml red wine
- 300 g chestnut mushrooms sliced
- 1 onion Small diced
- 2 Cloves garlic Crushed
- 2 leeks sliced
- 50 g Parmesan cheese Grated
- 30 g fresh parsley Finely chopped
- Salt and pepper to taste
- Using a deep frying pan on a medium heat, sweat the onions and mushrooms in the butter until soft, stirring occasionally and then add in the garlic and leeks, turning up the heat slightly until you have a slight bit of colour on the onions and then add the tomato puree.
- Stir in the flour, making sure that everything is coated and once the pan is dry, add in the red wine and bring to the boil, turning down to a simmer.
- Simmer for 15 minutes, adding a little water if it starts thicken too much.
- In a saucepan with boiling salted water, cook the gnocchi, following the package guidelines, drain and then stir into the sauce along with the parsley and Parmesan seasoning to taste.
- Serve as it is with some crusty garlic bread and a glass of red wine.