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Wild Mushrooms and Grass-Fed Beef Over Gnocchi

Wild Mushrooms and Grass-Fed Beef Over Gnocchi

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Yield: 4 Servings 1x
  • Category: Main Dish
  • Method: Stovetop


  • 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


  1. 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.

  2. Add mushrooms and season again with salt and pepper. Cook the mushrooms, stirring occasionally, until they have melted down a bit. Add tomato pasteWorcestershire 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.

  3. 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.

  4. To serve, place gnocchi on plates, top with some of the mushroom-beef sauce. Sprinkle with chopped parsley, if desired.

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