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Gnocchi Bolognese

Gnocchi Bolognese
Gnocchi Bolognese

For a familiar classic with a twist, try our delicious Gnocchi Bolognese. The gnocchi are fried until golden brown in garlic infused oil and then tossed in nooch and seasoning for tonnes of flavour. It's a serious crowd-pleaser, we can't wait for you to try this!

Serves 4

Ingredients
Method

Before you start

Large high sided frying pan | Kettle boiled | Large saucepan | Colander | Sieve | Large mixing bowl

Ingredients

For the sauce

  • 1 tbsp olive oil
  • 1 tbsp oil from sun dried tomato jar
  • 2 banana shallots
  • 5 sun dried tomatoes
  • 2 cloves garlic
  • 10g fresh basil
  • 2 plant-based burgers (approx 100g each)
  • 2 plant-based steaks (approx 100g each)
  • 175ml vegan red wine
  • x2 400g tins polpa tomatoes
  • 1 tbsp nutritional yeast
  • 1 tbsp Henderson’s Relish
  • 1/2 tsp gravy browning
  • 2 tbsp plant-based tomato pesto
  • 1 bay leaf

For the gnocchi

  • 500g gnocchi
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp plant-based butter
  • 2 tbsp nutritional yeast
  • Salt and pepper

To serve

  • Reserved basil leaves
  • Nutritional yeast
  • Good quality crusty bread

Method

  1. 1.

    Prepare the ingredients | Peel, trim and finely chop the shallots | Finely slice the sun dried tomatoes | Pick the basil leaves and finely chop the stalks | Thinly shred the larger basil leaves, and reserve the smaller leaves for garnish | Peel and grate the garlic

  2. 2.

    Make the bolognese sauce | Add the oils to a large pan and warm over a medium heat | Add the shallots and a pinch of salt to the pan and stir for 5-6 minutes | Add the garlic, basil stems and sun dried tomatoes to the pan and stir for 2 minutes | Break the plant-based burgers into the pan and stir for 1-2 minutes | Cut or tear the steaks into 1cm chunks, add to the pan and stir for 1-2 minutes | Add the red wine to the pan, stir to combine and simmer for 4-5 minutes, until mostly absorbed | Add the polpa tomatoes, nutritional yeast, Henderson’s Relish, gravy browning, pesto and the bay leaf to the pan, stir to combine, reduce the heat and leave to simmer for approximately 20 minutes, stirring occasionally to prevent the sauce from catching | Taste the sauce and season with salt, pepper and sugar

  3. 3.

    Cook the gnocchi | Add the gnocchi to a pan of boiling water and cook for as long as it states on packet (or until the gnocchi rises to the surface) | Once cooked, drain the gnocchi and set to one side

  4. 4.

    Crisp up the gnocchi | Peel and very roughly chop the garlic | Add the olive oil and plant-based butter to the gnocchi pan, or another wide pan large enough to fit all the gnocchi in one layer (alternatively you can cook the gnocchi in batches) | Once the plant-based butter has melted, add the chopped garlic and cook for a couple of minutes to infuse the flavour, before removing the garlic | Add the drained gnocchi and leave to fry over a medium heat until golden and crispy on the bottom, then flip and crisp up the other side | Keep stirring the remaining gnocchi in the pan while you flip sides, to avoid these catching

  5. 5.

    Finish the gnocchi | Spoon the gnocchi into a sieve and shake off the excess oil | Add the golden crispy gnocchi to a bowl, add the nutritional yeast, shredded basil and a little salt and pepper, and toss everything together to combine and lightly coat the gnocchi

  6. 6.

    Time to serve | Spoon the bolognese sauce into bowls, top with the crispy gnocchi, garnish with the reserved basil leaves and nutritional yeast, and serve immediately with some sliced crusty bread and a simple salad