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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).