Creamy Tomato & Mushroom Gnocchi

with Pecorino

20 MIN

2 Servings

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From the Test Kitchen

To create layers of savory flavor in this dish, you’ll make an easy sauce that highlights a trio of fresh tomatoes, earthy mushrooms, and punchy garlic. A dollop of creamy mascarpone cheese finishes it off with a touch of extra richness in each bite.

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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

¾ lb Gnocchi
4 oz Cremini Mushrooms
4 oz Grape Or Cherry Tomatoes
2 cloves Garlic
2 Tbsps Tomato Paste
1 Tbsp Verjus Rouge Or Verjus Blanc
2 Tbsps Mascarpone Cheese
¼ cup Grated Pecorino Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes.

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and softened. Add the verjus (carefully, as the liquid may splatter), chopped garlic, and tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the halved tomatoes, half the Italian seasoning (you will have extra), and 1/2 cup of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

3 Cook the gnocchi:

While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Reserving 1/2 cup of the gnocchi cooking water, drain thoroughly.

4 Finish the gnocchi & serve your dish:

Add the cooked gnocchi and half the reserved gnocchi cooking water to the pan of sauce. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the gnocchi are coated (if necessary, gradually add the remaining cooking water to ensure the gnocchi are thoroughly coated). Turn off the heat and stir in the mascarpone. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the pecorino. Enjoy!