"BACON" BITS bonanza competition


Gnocchi with White Ragu

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.
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Servings 4


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


  • 200g potatoes
  • 75 flour
  • 1 tsp salt
  • extra virgin olive oil, to taste
  • 1 bay leaf


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.


  • 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.


  • 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.


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).

This recipe features...

Explore other recipes for this product:

Welcome to the vEEF™ Tribe

Have a delicious journey and don’t forget to tag us @veefbyfennfoods in your recipes!