Potato Gnocchi with Mushroom & Caper Sauce
VEGETARIAN
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6 people

Potato Gnocchi with Mushroom & Caper Sauce

Potato Gnocchi with Mushroom & Caper Sauce - Buon Appetito!

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  • 12.35 oz. (350 gr.) potato dumplings
  • 1 Tbs. extra virgin olive oil (EVOO)
  • 1 clove garlic, minced
  • 1 medium red onion, julienned
  • 1 stalk celery, chopped
  • ¼ cup fresh fennel, chopped
  • 2 small sweet peppers, sliced
  • 12 baby bella mushrooms
  • 1 Tbs. dried oregano
  • 1 can / 14.5 oz. 411 g. diced tomatoes
  • 1 Tsp. capers
  • Sea salt and pepper to taste
  • Grated Pecorino Romano cheese
  1. In a saucepan sauté garlic and onion with EVOO on medium heat for about 5 minutes.
  2. Add chopped celery and cook about 3 more minutes.
  3. Add chopped fennel and cook about 3 more minutes.
  4. Add sliced sweet peppers and cook about 3 more minutes.
  5. Add baby bella mushrooms and cook about 3 more minutes.
  6. Add crushed dried oregano, diced tomatoes, capers, sea salt and pepper to taste and cook for about 12 more minutes.
  7. In the meantime cook potato dumplings according to package directions, draining pasta one minute before officially "done".
  8. Add pasta to sauce pan, toss to coat thoroughly, and cook for one more minute.
  9. Taste and adjust salt and pepper if needed.
  10. Plate, grate Pecorino Romano cheese to taste and serve.

Potato Gnocchi with Mushroom & Caper Sauce: ... add chopped fennel and cook about 3 more minutes    Potato Gnocchi with Mushroom & Caper Sauce: ... add baby bella mushrooms and cook about 3 more minutes Potato Gnocchi with Mushroom & Caper Sauce: ... add crushed dried oregano, diced tomatoes, capers, sea salt and pepper to taste and cook for about 12 more minutes

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  • For a vegan version, do not add grated Pecorino Romano when serving.
  • Instead of grated Pecorino Romano cheese, you may use grated Grana Padano or Parmigiano Reggiano.
  • This pasta, made with potatoes and wheat, is very filling.
  • Pair well with strong red wines from Sicily, Sardinia, and South of Italy in general. Think of Nero D'Avola, Cannonau di Sardegna, Primitivo, Negroamaro.
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