Mushroom Gnocchi Bake - A better choice!

Mushroom Gnocchi Bake

Prep Time: 10 minutes Cook Time: 38 minutes

Serves: 4

Autumn, Winter

Recipe provided by Hort Innovation – Australian Mushrooms

Posted on 16 April 2026

by marketing-editor

Ingredients

500g gnocchi
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, thinly sliced
300g cup or Swiss Brown mushrooms , halved
250g chargrilled capsicum, drained, chopped
700g jar tomato passata
1/2 cup water
2 tsp sugar
1 tbs balsamic vinegar
200g piece fresh ricotta
Small fresh basil leaves, to serve, optional
Dressed rocket, to serve

Method

Preheat oven to 200°C fan-forced.Cook the gnocchi in a large pan of boiling salted waterfor 1 minute. Drain well.
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for4minutes oruntil soft. Increase heat to high, add garlic and mushrooms, cook, stirring, for 5 minutes untilmushrooms soften. Add capsicum, passata, water, sugar and vinegar. Season. Bring to theboil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes until sauce thickensslightly.
Spoon sauce into10-cupcapacity ovenproof dish. Scatter gnocchi over sauce. Break thericotta into pieces and drop over the gnocchi. Place onto a tray. Bake for 15 minutes or untilgnocchi is tender. Stand for 5 minutes.
Scatter over the basil. Serve with salad.

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