Vegan Gnocchi Bolognese

This warming plant-based recipe is bursting full of vibrant flavours!


1 Shallot peel and chop
3 Garlic cloves peel and chop
1 Carrot chopped
100g Cauliflower florets bite-sized pieces
280g Gnocchi
170g Tender stems chop
1 teaspoon Rosemary
1/4 teaspoon Crushed chillies
400g Chopped tomatoes
1 tablespoon Fairtrade turmeric
2 tablespoons Red miso paste
2 tablespoons Plant-based parmesan
Olive oil
Salt to taste


Add the shallot and garlic to a food processor, pulse until finely chopped, add the carrots and cauliflower and pulse around 10 times.

Bring a pot of salted water to a boil, add the gnocchi and cook for 3 to 4 minutes. Add the broccoli for 2 minutes, drain the water but keep 300ml to one side. Return the gnocchi and broccoli to the pot, add a pinch of salt and drizzle with oil and toss.

In a frying pan with oil, saute the shallot, garlic, carrots and cauliflower. Add one teaspoon of rosemary, as many chilli flakes as desired and heat while stirring.

Tip in the tomatoes, turmeric, miso paste and the water, stir and cook until the cauliflower is tender. Stir in vegan Parmesan, season with salt and mix in the gnocchi and broccoli then serve.

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