Mushroom Ragu with Gnocchi (Slow Cooker)
The unctuous, six-hour cooked mushrooms in this dish show that a ragu doesn’t have to be all about meat. This is so completely indulgent and luxurious. Serve with quickly pan-fried gnocchi or fresh pappardelle and superb-quality parmesan or pecorino.
Ingredients 14
60 g butter
1 1⁄2 tbsp olive oil
1 onion, finely chopped
6 cloves garlic, crushed
Pinch salt
1 kg mixed mushrooms, roughly chopped
2 tsp marjoram leaves, finely chopped
2 tsp lemon thyme leaves, finely chopped
250 ml white wine
250 ml vegetable stock
To Serve
gnocchi
1 lemon, zested
parmesan, shaved
olive oil, excellent-quality, for drizzling
flat-leaf parsley (Italian), finely chopped, optional
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Set the slow cooker to the sauté function. Add the and and, once hot and the butter is foaming, add the . Cook for 5 minutes until soft and fragrant, stirring often to prevent burning.
Add the and a good pinch of and cook for another 2 minutes. Add the , , and , and turn the heat to low. (You may need to add the mushrooms in batches to prevent them overcrowding and stewing instead of browning.) Cook, stirring regularly, for another 5 minutes, then pour over the and .
Close the lid and cook for 6 hours, removing the lid after 3 hours to allow some of the liquid to evaporate and the sauce to thicken.
Using a hand-held blender, give the ragu a quick blitz. You don’t want to obliterate the ; just a very quick maceration will do the trick to break down any larger pieces.
Serve as a bed for some pan-fried gnocchi or toss it through pappardelle. To finish, grate over the , scatter with parmesan and drizzle over some superb-quality olive oil and the parsley, if using.
