Tempeh Ragu with Crispy Gnocchi

Serves 2 • Prep 15 min • Cooking 30 min

Vegans

Grating of parmesan/vegan parmesan

Do this stuff

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.