Gnocchi with White Ragu
Plant-based homemade gnocchi served with a delicious creamy wine reduction…need we say more? Okay, we'll say one more thing, if you need to impress some carnivorous guests, this is your dish.
Ingredients
White Ragu
- 1 vEEF® Mince, defrosted
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2-3 garlic clove
- 1 tsp fresh parsley, chopped
- 75g dairy-free cream cheese
- 75ml white wine
- 120ml vegetable stock, q
- extra virgin olive oil, to taste
- 100g green zucchini, diced
Gnocchi
- 200g potatoes
- 75 flour
- 1 tsp salt
- extra virgin olive oil, to taste
- 1 bay leaf
Instructions
White Ragu
- In a hot pan with oil, fry vEEF® Mince until golden brown.
- Add more oil and cook the onion, garlic, carrot, celery and some salt for 3 minutes.
- Deglaze with the white wine and reduce to syrup consistency.
- Add the vegetable stock and simmer for 15 minutes.
- Add the zucchini and the dairy-free cream cheese and cook for 5 minutes. Finish with fresh chopped parsley.
Gnocchi
- Boil the potatoes whole (with skin) for around 20 minutes until soft.
- Peel and mash the potatoes. Season with salt and extra virgin olive oil.
- Add the flour and incorporate without kneading too much. Your dough should feel soft and smooth.
- Lightly flour your work surface and place dough on the surface. Knead it gently to incorporate the flour: press on the dough with your hands, fold it in half, turn it by a quarter turn and press it again. Do this for 1 minute–do not over-knead gnocchi as it leads to a tough, rubbery texture!
- Clean your work surface, dry it thoroughly and sprinkle lightly with flour. Tear off a lemon-size piece of dough and roll it into a rope.
- Use a knife to slice gnocchi into 3cm portions.
- Hold a dinner fork at a 90° angle with the tips of the tines touching the work surface. Roll the pieces of dough down the tines to create a depression on one side and a pattern on the other. Repeat for all pieces.
Assemble
- In a pot with boiling water, add the bay leaf and salt.
- Cook the gnocchi until it all rises to the top (approx. 2 minutes).
- Drain gnocchi and pour white ragu sauce on top. Finish with more fresh parsley and extra virgin olive oil.
Notes
As you roll your gnocchi, arrange them in a single layer on baking sheets, making sure they don’t touch.
Gnocchi can be prepped beforehand, and are best cooked within 2–3 hours of being made (keep at room temperature).
