Veggie Mince & Cherry Tomato Ragu
with Gnocchi & Baby Spinach Leaves
It’s always a good night when pasta is on the menu, especially with the pillows of gnocchi. Make it a vegetarian extravaganza with tender cherry tomato ragu and veggie mince. It’s one to remember!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
1
leek
1
carrot
1 packet
plant-based mince
(Contains: Soy; )
1 packet
onion & garlic paste
(May be present: Soy, Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame)
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
20 g
plant-based butter
Nutrition Values
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Meanwhile, thinly slice leek. Grate the carrot.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add leek and carrot, and cook until tender, 5-6 minutes. • Add onion & garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add tinned cherry tomatoes (including the sauce), vegetable stock powder, the water and brown sugar. • Bring to the boil, then reduce heat to medium, and simmer until slightly reduced, 1-2 minutes.
• Add baby spinach leaves, gnocchi and plant-based butter to the sauce. • Stir until spinach is wilted and season to taste.
• Divide veggie mince and cherry tomato ragu with gnocchi between bowls. Enjoy!
