CAULIFLOWER GNOCCHI WITH MUSHROOM RAGOUT - VEGAN RECIPE
Cauliflower Potato Gnocchi
INGREDIENTS
1 package of Patarò Cauliflower and Potato Gnocchi
2 Tbsp of extra virgin olive oil
1 onion chopped
1 minced garlic clove
¼ cup of chopped mushrooms
vegetable stock
1 tablespoon flour
2 tablespoons tomato paste
¼ cup of tomato puree
1 teaspoon red wine vinegar
salt and pepper to taste
1 teaspoon of parsley
½ teaspoon of thyme
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PREPARATION:
Heat the oil in a large pot, add 1 onion and sauté for 5 minutes. Add the garlic and continue cooking for 2-3 minutes, stirring occasionally.
Add the mushrooms to the pot with the 2 tablespoons vegetable stock. Mix well and cook until the mushrooms are softened… about 8 to 10 minutes.
In a small bowl, whisk together the flour and 2 tablespoons stock. Add the flour mixture and the tomato paste to the pot and mix well.
Add the remaining broth (about 5 oz), the tomato puree, ½ spoonful of red wine vinegar, salt and pepper to taster. Mix well, then bring to a boil. Once boiling, reduce the heat to medium-low and add the parsley and thyme.
Cover and simmer for 20 minutes, stirring every 5 minutes or so. Remove the lid and continue cooking for another 20-25 minutes, stirring occasionally.
In the meantime, cook the gnocchi in salted water following the instructions on the package.
Once the ragù is cooked, combine and mix with the gnocchi, then serve.
Suggested Occasions:
Impossible to get your kids to eat cauliflower… not anymore. After their soccer game, try serving this dish! With 65% cauliflower in our gnocchi, you’ll be delighted when your kids ask for seconds.
Serves about 2
