Main Ingredients

Suitable for Vegans

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

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Tempeh Ragu with Crispy Gnocchi

Serves 2 • Prep 15 min • Cooking

Tempeh Ragu with Crispy Gnocchi
Main Ingredients

Suitable for Vegans

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

Method

Underline

1. 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.

2. Heat a frying pan and add the olive oil then add your gnocchi and fry until golden. Season with salt and pepper.

3. Serve the ragu with the gnocchi, and then grate over a bit of parmesan.