Vegetarian Gnocchi with a Ragu Sauce
Preparation time: 45 minutes
Nutrition: Per serving
504 Kcal Fat
These simple potato gnocchi are enriched with a delicious Quorn Mince ragu to make an ideal lunch or family dinner. Don’t forget to serve it up with a green or mixed salad to add one of your 5-a-day.
It get’s the UCLP© approval as it’s low in saturated fat whilst providing a whopping 60% of your recommended protein intake* and over 40% of the recommended daily fibre intake**.
For the gnocchi
400g Maris Piper potatoes, peeled and quartered
250g firm tofu, crumbled
200g plain flour
50g rocket, chopped
For the ragu
A drizzle of olive oil
1 red onion, diced
2 cloves garlic, crushed
100g tomato puree
350g Quorn Mince
400g tin chopped tomatoes
1 cinnamon stick
Rocket leaves to garnish
Place the potatoes into a saucepan of cold water, bring to the boil. Boil for 15 minutes or until tender, remove from the heat. Drain, return to the pan, add the firm tofu and mash well – allow to cool.
Place the cooled 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. Take one of the four pieces and roll 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 with the remaining 3 pieces.
Bring a large pan of 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 pan. Sauté the onion for 3 minutes over a medium heat. Add the garlic and cook for 1 minute.
Add the tomato puree and Quorn Mince, cook for 1 minute.
Add the tinned tomatoes, a splash of water and cinnamon stick. Bring to the boil, reduce to a simmer and cook for 10 minutes.
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.
Serve with a side salad.
The rocket can be swapped for basil or spinach for a change.
* This recipe provides 30g of protein per serving. The reference intake for protein is 50g per day for the average adult.
** This recipe also provides 13g of fibre per serving. The UK government recommends we consume 30g of fibre daily.
Quorn mince is low in saturated fat and high in fibre and protein.