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Vegetarian Gnocchi with Quorn Grounds

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.

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


Excellent source of protein



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


  1. Place the potatoes into a saucepan of cold water, bring to a boil. Boil for 15 minutes or until tender. Drain and mash.
  2. Place the mashed potato into a mixing bowl, add the remaining gnocchi ingredients and mix well to form a sticky dough.
  3. 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.
  4. 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.
  5. 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.
  6. Add the garlic and cook for 1 minute.
  7. Add the tomato puree, red wine and Quorn Grounds, cook for 1 minute.
  8. 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.
  9. 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.
  10. Spoon over the Quorn Mince Ragu, scatter with a handful of arugula leaves and season with black pepper.

Chefs tip

The arugula can be swapped for basil or spinach for a change.

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