Gnocchi with Mushroom Sauce
Based on a recipe from www.eateathurrah.com which includes instructions for making the gnocchi as well. I use purchased gnocchi and it always amazes me how delicious the sauce is given how few ingredients it has!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 3
sf
nf
veg
qeveg
bold
fall
dinner
italian
main dish
meatless
vegetarian
best pasta
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 tablespoon olive oil
- 1 clove garlic
- 1/2 cup white wine
- 1/4 cup parsley chopped
- 1 cup portabella mushrooms sliced
- 14 ounces tomatoes diced
- 1 450g package potato gnocchi cooked according to package directions
- Carbohydrate 7.47743333333333 g
- Cholesterol 0 mg
- Fat 1.48816666666667 g
- Fiber 2.18400005896886 g
- Protein 2.08549333333333 g
- Saturated Fat 0.20687 g
- Serving Size 1 1 Serving (176g)
- Sodium 11.7358333333333 mg
- Sugar 5.29343327436447 g
- Trans Fat 0.146371666666667 g
- Calories 52 calories
Heat olive oil over medium heat. Add the garlic and mushrooms and saute gently - be careful not to cook the mushrooms too quickly! Once the mushrooms are soft, add a little salt and pepper and the wine. Cook until liquid evaporates and then add the tomatoes. Cook for about 15 minutes more until sauce is thickened. Be sure to drain the gnocchi well before adding them to the sauce. Top with fresh chopped parsley and some freshly grated parmesan cheese.
