Whole-Wheat Gnocchi with Portobello Mushrooms and Red Sauce

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Whole-Wheat Gnocchi with Portobello Mushrooms and Sauce

Serves 2 main course meals or 4 side dishes


-1 Box (16oz) Delallo Whole Wheat Potato Gnocchi (found in the pasta section of most grocery stores)
-Olive OIl
-1/4 medium sweet yellow onion, sliced into long, thin strips
-1 large portobello mushroom, roughly chopped into bite-sized chunks
-1/2 teaspoon marjoram
-1/2 t garlic granules
-1/2 teaspoon Italian seasoning
-1/2-3/4 jar (2lbs) of your favorite pasta sauce (I like Chunky Tomato-Basil)
-Fresh Pecorino Romano Cheese, grated (topping) (can be any type of cheese--Romano just has a nice, sharp flavor)


Bring a medium pot of water to a boil (big enough for all the gnocchi.) In a skillet over medium-high heat, coat pan with olive oil and add onions and mushrooms. Cover with a lid and cook (stirring occasionally) for 7-10 minutes, or until mushrooms are tender and onions are translucent. Remove lid, reduce heat to medium-low and stir in herbs. Add 1/2 the jar - 3/4 of the jar of sauce, stirring it in. Drizzle a little olive oil into the boiling water of the pot and carefully add gnocchi (individually so they don't clump together). Stir once all gnocchi are in the pot. Sauce and portobellos will be simmering. Cook gnocchi for 3-4 minutes (I prefer 3). Drain and divide into serving dishes. Top with portobello-red sauce and sprinkle with freshly grated cheese. Serve warm. Enjoy with a big salad!

We also grilled Boulder Sausage and add slices to our dish–which was delicious and adds a nice texture and flavor. Grilled chicken would also be a nice compliment. Fresh basil is also always a great topping.

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