Gnocchi Bake with Ragu & Mushrooms
Recipe / Grand Italian
Serves: 6
¼ cup olive oil 1 large onion, chopped 2 stalks celery, chopped 1 medium carrot, grated 4 cloves garlic, crushed 100g bacon, finely chopped 2 tsp dried oregano leaves 200g pork mince 200g beef mince ½ cup white wine 400g can cherry tomatoes ⅓ cup tomato paste 1 ½ cups beef stock ¼ cup cream 2 teaspoons cornflour blended with a little water Salt & pepper, to taste 30g butter 375g flat brown mushrooms, halved (quarter if very large) 2 × 500g Grand Italian Potato Gnocchi 200g fresh mozzarella, cut into 5mm slices Basil leaves, for garnish