Vegetarian Gnocchi with a Quorn Mince Ragu

Name: Vegetarian Gnocchi with a Quorn Mince Ragu
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 400g Maris Piper potatoes, peeled and quartered; 250g tofu; 200g plain flour; 2 eggs; 2 tsp salt; 50g rocket, chopped; 350g Quorn Mince; A drizzle of olive oil; 1 red onion, diced; 2 cloves garlic, crushed; 100g tomato puree; 60ml red wine (vegetable stock can be used as alternative); 400g tin chopped tomatoes; 250ml vegetable stock; 1 cinnamon stick; salt and pepper

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Vegetarian Gnocchi with a Quorn Mince Ragu, made with Quorn Mince, tomato, red wine, onion, garlic and cinnamon, served in a bowl.

This simple gnocchi recipe with Quorn Mince is ideal for a light lunch or family dinner. Impress your loved ones by with homemade gnocchi and a delicious ragu. Decorate with rocket to add that perfect finish. This lovely meal can be whipped up in just 45 minutes.

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Serves 4

10 mins

A Challenge

427 cals
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

For the gnocchi

400g Maris Piper potatoes, peeled and quartered
250g tofu
200g plain flour
2 eggs
2 tsp salt
50g rocket, chopped

For the ragu

350g Quorn Mince
A drizzle of olive oil
1 red onion, diced
2 cloves garlic, crushed
100g tomato puree
60ml red wine (vegetable stock can be used as alternative)
400g tin chopped tomatoes
250ml vegetable stock
1 cinnamon stick
salt and pepper

Rocket leaves to garnish

Method

Place the potatoes into a saucepan of cold water, bring to the boil. Boil for 15 minutes or until tender. Drain and mash.
Place the mashed potato into a mixing bowl, add the remaining gnocchi ingredients and mix well to form a sticky dough.
Tip the dough onto a well-floured work surface and divide into 4. Roll a piece into a sausage shape approximately 60cm long (dust your hands with flour if the dough is getting too sticky to work with). Cut into pieces at 3cm intervals. Repeat to use all of the dough.
Bring a large pan of salted water to the boil. Add the gnocchi in batches and cook for approximately 3 minutes or until the gnocchi rises to the surface. Remove using a slotted spoon and set to one side.
To make the Ragu, heat a drizzle of olive oil in a sauté pan. Sauté the onion for 3 minutes over a medium heat.
Add the garlic and cook for 1 minute.
Add the tomato puree, red wine and Quorn Mince, cook for 1 minute.
Add the tinned tomatoes, vegetable stock and cinnamon stick. Bring to the boil, reduce to a simmer and cook for 10 minutes. Season to taste and set to one side.
To serve, heat a drizzle of oil in a non-stick frying pan. Fry the gnocchi over a high heat in batches to brown the gnocchi on all sides and spoon into warmed serving dishes.
Spoon over the Quorn Mince Ragu, scatter with a handful of rocket leaves and season with black pepper.