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Potato, semolina and grana padano gnocchi

with a vegan bolognese sauce
A tasty variation on the traditional bolognese consisting of celery, fresh tomatoes, carrots and garlic, served on exquisite gnocchis with the flavours of grana padano cheese.

Preparation time:

45 min.

Difficulty level:

You can do it!

Allergens:

milk, wheat, celery, soya, gluten

Utensils:

Ingredients

Fine wheat semolina

Chickpea flour

Potato

Grana padano cheese

Textured soy

Celery

Carrot

Plum tomato

Onion

Garlic

Burger seasoning

Vegetable broth

Tomato paste

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3138
750
29
6
87
16
16
31
10
592

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Wash the vegetables. Peel the potato and cut it into medium-size cubes. Cook them in a pot with water covering all potatoes for 12 minutes until tender. Drain the water and make a puree. Weigh 200g of the puree (approx. 1 cup) and set aside.
2.
Soak the textured soy in 2 cups of boiling water for 5 minutes. Chop them into finer pieces and set aside.
3.
For the bolognese: peel and finely chop the onion, garlic and celery. Peel and grate the carrot. Grate the tomato. Heat 3 tablespoons of olive oil in a pot and sauté the vegetables except for the tomato. After 3 minutes, add the textured soy, the seasoning, the tomato paste and the vegetable broth. Let it cook for another 2 minutes and then add the grated tomato and 1/2 cup of water. Season to taste. Let it simmer for 12-15 minutes. If necessary, add some water so the sauce doesn't dry out.
4.
For the gnocchi: Add 200ml of water, the mashed potato, grated grana padano cheese and 2 tablespoons of olive oil to a pot. Season to taste. Bring everything to a boil and gradually add the semolina and chickpea flour. Keep stirring and once it comes to a boil, reduce the heat to a minimum and let it cook for another 3 minutes until the dough is firm. Take the dough from the heat and spread it as a thin layer on a plate so it cools down quickly. Take pieces of the dough and form balls the size of a bottle cap.
5.
Heat water in a pot without letting it boil. Cook the gnocchi for 1 minute and drain the water.
6.
Serve the gnocchi with the bolognese sauce.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3138
750
29
6
87
16
16
31
10
592
kJ
kcal
g
g
g
g
g
g
mg
mg