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This dish is made with gnocchi, coated in a red wine sauce with delicious pan fried mushrooms and leeks.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Keyword: gnocchi, leeks, mushroom, mushroom gnocchi, mushroom pasta, pasta, red win, red wine and leeks, red wine gnocchi, red wine pasta, red wine sauce
Servings: 4 People


  • 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.