Semolina gnocchi with mushroom ragu

Italians are the best at vegetarian pasta dishes. We have created a beautiful semolina gnocchi with mushroom ragu recipe for meat-free Monday's.

  • 50 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Semolina gnocchi with mushroom ragu
  • 20 gram dried porcini mushrooms
  • 1 1/2 cup (375ml) boiling water
  • 3 cup (750ml) milk
  • 50 gram butter, chopped coarsely
  • 1/4 cup (60ml) olive oil
  • 1 cup (160g) fine semolina
  • 2 free-range egg yolks
  • 1 cup (80g) finely grated parmesan
  • 2 shallots (50g), chopped finely
  • 2 clove garlic, chopped finely
  • 250 gram swiss brown mushrooms, sliced thickly
  • 2 portobello mushrooms (100g), cut into wedges
  • 2 tablespoon fresh thyme leaves
  • 400 gram canned diced tomatoes
  • 1/4 cup fresh flat-leaf parsley leaves


Semolina gnocchi with mushroom ragu
  • 1
    Grease a 20cm x 30cm x 3cm baking pan.
  • 2
    Place porcini mushrooms in a small heatproof bowl with the boiling water; stand 10 minutes. Drain; reserve soaking liquid.
  • 3
    Bring milk, butter and 1 tablespoon of the oil to the boil in a large saucepan over high heat; gradually whisk in semolina. Reduce heat; whisk continuously for 15 minutes or until semolina thickens. Remove from heat. Add egg yolks and ¾ cup of the parmesan; stir until cheese melts. Pour mixture into pan; cool. Refrigerate for 30 minutes or until firm.
  • 4
    Meanwhile, heat remaining oil in a large frying pan over medium-high heat; cook shallots, garlic, fresh mushrooms and thyme, stirring, for 8 minutes or until tender. Add tomatoes, porcini and reserved soaking liquid; cook for 5 minutes or until thickened slightly. Season to taste.
  • 5
    Preheat grill (broiler). Line an oven tray with foil.
  • 6
    Cut semolina into 12 rectangles; place on tray, then sprinkle with remaining parmesan. Grill for 5 minutes or until golden and heated through. Serve semolina gnocchi topped with mushroom ragu and parsley.

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