Baked Gnocchi with Mushroom Ragu

I have a serious carb addiction. Part of me wishes that I could be one of those girl who ‘just doesn’t like’ carbs or sweets but the truth is.. I like indulging on something totally unhealthy from time to time. Honestly, other than the carbs, this recipe is pretty figure friendly.D7K_3496

Baked Gnocchi with Mushroom Ragu
Serves 2 – 4

1 small onions, diced small
2 garlic cloves, chopped
2 cups mushrooms, cleaned, stems removed and chopped (you can use any combination of mushrooms you like, I used white)
8 oz canned tomato sauce
2 tsp Herbs de Provence
1 lb gnocchi
1/2 cup Italian blend shredded cheese
1/4 breadcrumbs*
Garlic powder, for sprinkling
1 tsp olive oil
salt & pepper to taste

Preheat the oven to 400ºF. Heat the olive oil over medium in saucepan and add the onion and garlic. Saute them until they start to caramelize and add the mushrooms and a little salt to draw out the moisture. Cook, stirring occasionally, until the mushrooms have cooked down by half. Turn the heat to low and add the tomato sauce, herbs de provence and pepper. Simmer the sauce for 10 minutes. In the meantime, cook the gnocchi to the package directions. Toss the cooked gnocchi into the sauce and turn the heat off. Toss everything together to coat and pour into a baking dish. Sprinkle with cheese, breadcrumbs and lastly, the garlic powder. Cook for 15 – 20 minutes, or until the cheese is melted and starting to bubble on the side. Serve hot with garlic bread!

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*I made my own breadcrumbs by toasting a piece of bread and breaking it up in my hands. You could also toss bread in the food processor and then toast the crumbs.

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