Vegetarian Gnocchi with Quorn Grounds

Name: Vegetarian Gnocchi with Quorn Grounds
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 14oz potatoes, peeled and quartered; 8.8oz tofu; 1 ½ cups plain flour; 2 eggs; 2 tsp salt; 1/3 cup arugula, chopped; 1 package of Quorn Meatless Grounds; [https://www.quorn.us/products/quorn-meatless-grounds] (Frozen, 12oz) or; equivalent in refrigerated Grounds; A drizzle of olive oil; 1 red onion, diced; 2 cloves garlic, crushed; 3.5oz tomato puree; 1/4 cup red wine (vegetable stock can be used as alternative); 14oz canned chopped tomatoes; 1 cup vegetable stock; 1 cinnamon stick; salt and pepper; Arugula leaves to garnish

Rate this recipe

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 Grounds is ideal for a light lunch or family dinner. Impress your loved ones with this homemade gnocchi and a delicious ragu sauce. Decorate with arugula to add that perfect finish. This lovely meal can be whipped up in just 45 minutes.

Italian Food Pasta Grounds Vegetarian Recipes

Serves 4

45 mins

A Challenge

427 cals
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

Ingredients

For the gnocchi

14oz potatoes, peeled and quartered
8.8oz tofu
1 ½ cups plain flour
2 eggs
2 tsp salt
1/3 cup arugula, chopped

For the ragu

1 package of Quorn Meatless Grounds (Frozen, 12oz) or equivalent in refrigerated Grounds
A drizzle of olive oil
1 red onion, diced
2 cloves garlic, crushed
3.5oz tomato puree
1/4 cup red wine (vegetable stock can be used as alternative)
14oz canned chopped tomatoes
1 cup vegetable stock
1 cinnamon stick
salt and pepper
Arugula leaves to garnish

Method

Place the potatoes into a saucepan of cold water, bring to a 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 2ft long (dust your hands with flour if the dough is getting too sticky to work with). Cut into pieces at 1 in intervals. Repeat to use all of the dough.
Bring a large pan of salted water to a 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 sauce, 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 Grounds, cook for 1 minute.
Add the canned tomatoes, vegetable stock and cinnamon stick. Bring to a 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 arugula leaves and season with black pepper.