Ingredients
- 1 Pack of The Tofoo Co Tempeh
- 1 white onion
- 4 cloves garlic
- 1 tablespoon olive oil
- 200ml red wine
- 2 tbsp tomato puree
- 1 tbsp dried oregano
- 500g passata
- 100g green or black pitted olives
- Salt and pepper seasoning to taste
For the Gnocchi
- 150g per person of fresh gnocchi
- 2 tbsp olive oil
- Salt and pepper seasoning
To Serve
Grating of parmesan/vegan parmesan
Get started
- For the ragu – heat a pan and add the oil. Finely dice the onion and chop the garlic then add to the oil and cook until tender. Dice the Tempeh and add to the pan. Fry until slightly browned. Add the tomato puree, stir and cook for a couple of minutes. Add the red wine and cook until reduced. Add the passata and oregano and stir in your olives. Add salt and pepper to taste. Reduce the heat and simmer gently for 20 minutes stirring occasionally.
- Heat a frying pan and add the olive oil then add your gnocchi and fry until golden. Season with salt and pepper.
- Serve the ragu with the gnocchi, and then grate over a bit of parmesan.
