Mushrooms just taste great in everything and are the perfect substitute for meat. I thought it would be fun (and delicious) to create a vegetarian and vegan version of a bolognese sauce with porcini mushrooms.
The flavor stars of this dish are Alessi Kale Pesto and the incredible Alessi Marinara Sauce. Both are layered between turkey sausage, polenta rounds, zucchini, and red bell pepper and cooked in the Instant Pot or slow cooker, making this an easy meal for busy weeknights, or a comforting family dinner to enjoy on the weekend.
This gnocchi with red pepper and sun-dried tomato pesto is my new favorite for date night in. It is full of flavor, made with quality Italian ingredients that are easy to keep on hand in the pantry. Plus, if we stay in, we can afford a nice bottle of wine to go along with our meal, which makes date night feel extra special.
They were also the perfect “transportation vessel” for our easy goat cheese dip. You could also serve it alongside Alessi’s Garlic Breadsticks or their Rosemary Sputini crackers. I paired this with a glass of crisp and chilled KRIS Wine Italian Pinot Grigio, whose clean, fresh and vibrant flavor is the perfect “contrasting complement” to the velvety richness of the dip and gnocchi.