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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | olive oil, extra virgin | 1 | medium (2-1/2" dia) | Onion, chopped | 2 | medium | Carrots | 3 | cups pieces | Mushrooms, Sliced-package 8oz | 1 | stalk, medium (7-1/2" - 8" long) | celery | 2 | tablespoons | tomato paste | 1 | cup | tomatoes, canned | 8 | fliud ounces | white wine |
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Steps
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Sequence
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Step
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| | 1 | Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat |
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