Phil Skinner’s Meatless Ragu with Truffle Gnocchi

Method

1. Wash the potatoes and cook in oven for 45-60 mins at 180C until soft.
2. Whilst these are cooking fry off the Meatless Farm Meat Free Mince in a little oil until golden brown, take out of pan and drain.
3. Place the pan back on the heat and add a little more oil. Add in the garlic and onion and fry until translucent and soft.
4. Add the diced carrot and celery and fry for a further couple of minutes.
5. Add the tomato puree and cook until the puree splits, then add the red wine and reduce.
6. Add the mince back in along with the tinned tomatoes and passata.
7. Leave the mix to slowly simmer for 30-45 mins until the mix thickens and no liquid remains (this mix can be done the day before and chilled down. Or even used for lasagne or Bolognese etc.)
8. Boil a pan water for the gnocchi.
9. For the gnocchi – once the potatoes are cooked take them out of the oven and carefully, whilst hot, cut in half and scoop out the potato from the skin and mash.
10. To the mash add the flour, egg yolks and salt and a little truffle oil – 1tbsp or to taste.
11. Combine all ingredients with a spoon then tip out on to a bench and knead until it all comes together.
12. Split the mix into half and roll out into a sausage shape about the same width as a £1 coin.
13. Flour the bench after rolling and re roll the log in the flour to ensure it doesn’t stick.
14. Cut in to 2cm dumplings, pinching as you as you go.
15. Place the gnocchi on a lined tray and once the water has come to the boil, place in the boiling water until the gnocchi floats.
16. Once all are floating remove from boiling water and place into ice cold water, to chill, then after a couple of minutes remove and place on to a cloth to drain.
17. To serve, heat a pan with a little oil, add the gnocchi and fry until golden brown on each side, then add the Meatless ragu mix and heat. If you wish, finish with a little chopped parsley and Parmesan.
18. Once hot serve.