Baked gnocchi sugo finto

I won our parent of the house award again this week (okay….so not really). Michael doesn’t know that we that I have this award and come to think of it….I’m not so sure that I have told our kids about it either. Hmmm….perhaps it’s the reason that I have now won 6 weeks consecutively!

This dish received massive high-fives and lots of ‘Mmmmm’s’ sounds from our family as they tucked into this quick and easy vegetarian baked gnocchi Sugo finto.

For starters, there’s gnocchi (let the angels sing) and then there is a really fabulous tomato pasta sauce and then, we finish with a whammy of cheese…………we were in a happy place? We loved it and I really hope that you and your family enjoy it also.  It is a pleasure to share the recipe with you all here.

This recipe is very quick and simple to put together. I appreciate how busy your life likely is also and that the days can feel somewhat of a blur. We’re a family of five doing the juggle right along with you. I’d never ask you to make your own gnocchi for this quick and easy mid-week dinner (although, if you ever wish to…I’ve got your back here). For this recipe, we’re buying good store-bought gnocchi and then making your own lovely quick and easy tomato sauce to bring this altogether.

I hope that you go on to win parent of your house too this week…..it’s yours for the taking.

Feel free to double the sauce as it is very versatile. Utilise it for other delicious dinners during the week. It freezes well also (up to 3 months). Some suggestions are to stir through spaghetti as well as for seafood saganaki and to top your homemade pizza bases.

Baked gnocchi sugo finto

Serves 4-5

Sugo Finto is a Tuscan sauce that translates to mean fake sauce. It is called this because it is basically a deliciously fabulous meatless ragu.
Vegetables are finely chopped and fresh herbs are added to help bring out a rich flavour.

I love to add a dash of Worcestershire and white miso to meatless sauces like this one. They can boost the savoury side of meat-free dishes and add additional layers of interest. The umami boost is a game-changer. Of course, to keep this vegetarian, use a vegetarian-friendly Worcestershire sauce.

This sauce can be made ahead of time & it freezes beautifully.

The Sugo finto can also be used to stir through spaghetti as well as for seafood saganaki and for your pizza bases.

Baked gnocchi sugo finto

Sugo Finto is a Tuscan sauce that translates to mean fake sauce. It is called this because it is basically a deliciously fabulous meatless ragu.Vegetables are finely chopped and fresh herbs are added to help bring out a rich flavour.

I love to add a dash of Worcestershire and white miso to meatless sauces like this one. They can boost the savoury side of meat-free dishes and add additional layers of interest. The umami boost is a game-changer. **Of course, to keep this vegetarian, use a vegetarian-friendly Worcestershire sauce.

This sauce can be made ahead of time & it freezes beautifully. The Sugo finto can also be used to stir through spaghetti as well as for seafood saganaki and for your pizza bases.

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Course: Main Course

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 5

Calories: 408kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

Equipment

• Saucepan
• Baking dish
• Oven
• Cutting board

Ingredients

• 60 ml olive oil
• 1 brown onion finely chopped
• 2 celery stalks finely chopped
• 2 carrots finely chopped
• 3 garlic cloves bruised & finely chopped or crushed
• 1 tablespoon dried oregano
• 2 tablespoons Italian parsley chopped
• 1 tablespoon sage chopped
• 1 pinch chilli flakes
• 3 tablespoons tomato paste
• 1 tablespoon white miso optional - see notes
• 1 tablespoon Worcestershire optional - see notes
• 250 ml red wine
• 700 ml tomato sugo or passata
• ½ cup of water
• sea salt
• freshly cracked black pepper
• 500 g store-bought gnocchi
• Bocconcini or buffalo mozzarella

Instructions

• Preheat oven to 180oC.
• Heat a large heavy-based saucepan over medium heat.
• Warm a good glug of olive oil and sautee the onion, celery and carrot on low heat for approximately 8 minutes, stirring often. When it is aromatic, add the garlic and cook for a further minute more.
• Add the herbs and chilli. After 30 seconds, increase the heat to medium-high. Add the tomato paste. Stir. Add the miso and Worcestershire (optional - see note).
• Add the wine. It should sizzle and evaporate. Add the tomato sugo. Cook for 15-20 minutes on a gentle heat, stirring occasionally. Add water, if required. Season to taste.
• Cook the gnocchi by placing it in a pot of boiling salted water. Strain once it comes back up to the boil. This won't be more than 2 minutes.
• Add the gnocchi pieces to the sauce and stir gently to coat the gnocchi with the tomato sauce.
• Transfer to an ovenproof baking dish and top with torn pieces of bocconcini or mozzarella.
• Bake for 20 minutes. Serve this delicious baked gnocchi sugo finto with a large green salad or chargrilled broccolini and need I say….garlic bread.

Nutrition

Calories: 408kcal | Carbohydrates: 59g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 637mg | Potassium: 958mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5109IU | Vitamin C: 23mg | Calcium: 101mg | Iron: 8mg