BAKED GNOCCHI WITH MUSHROOM RAGU

glug of olive oil for frying
2 punnets black mushrooms
3 cloves garlic, crusted
½ cup vegetable stock (white wine can be used instead of stock)
1 can (400 g) chopped tomatoes, pureed
salt and milled pepper
2 packets (500 g each) gnocchi, cooked and drained
1 ball fresh mozzarella, sliced

Heat oil in a pan and brown whole mushrooms in batches.
Return all mushrooms to the pan, add garlic and fry for a minute or two.
Pour in stock (or wine) and reduce liquid by half.
Add tomatoes and simmer for a few minutes, then season.
Toss gnocchi through mushroom sauce and spoon into an ovenproof dish.
Dot with mozzarella and bake at 200ºC for 12 minutes or until golden.
Note:
My mushrooms was to big so I cut them in quitters.

Recipe and photo: Nicolette Papas