Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly cracked black pepper
- 1 pound ground beef (preferably organic grass-fed)
- 7.5 ounces king trumpet mushrooms, chopped (about 2 1/2 cups)
- 3.7 ounces portobello mushrooms, chopped (about 2 cups)
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves, chopped
- 1 cup reduced sodium beef broth
- 17.6 ounce package gnocchi
- Flat leaf parsley, chopped, for garnish
Instructions
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Heat oil in a large, non-stick skillet (one that has a lid) over moderate heat. Add onion and garlic, seasoning with salt and pepper and sauté until the veggies start to soften. Add beef and cook, breaking it up with a spoon or spatula, until evenly browned. Drain any excess fat from the pan.
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Add mushrooms and season again with salt and pepper. Cook the mushrooms, stirring occasionally, until they have melted down a bit. Add tomato paste, Worcestershire and thyme and stir to combine. Let this mixture cook for a minute or two and add the beef broth. Bring the liquid to a boil, cover the pan, reduce the heat to low and allow to simmer while you cook the gnocchi.
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Bring salted water to a boil in a medium saucepan. Cook gnocchi according to package directions and drain. Put gnocchi back in the pot and stir in a little of the mushroom-beef sauce to keep the gnocchi from sticking. You can also add a little olive oil if you wish. Taste the sauce and add more seasoning if necessary. If it isn’t thick enough for your liking, bring it to a boil, uncovered, until the amount of liquid reduces a bit.
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To serve, place gnocchi on plates, top with some of the mushroom-beef sauce. Sprinkle with chopped parsley, if desired.