I won our parent of the house award again this week. Michael doesn’t know we have this award and come to think of it….nor do our kids. Perhaps the very reason I have now won 676 weeks consecutively!
Massive high-fives from our girls when this quick meatless baby hit the table. I mean there’s gnocchi, there’s a really fabulous sauce and there’s a double whammy of cheese…………most kids happy place? It is a winner for Michael and me also. We love it.
Be sure to double the sauce as it is versatile and you can pop it to good use for other delicious things during the week.
Don’t fall over but I have used store-bought gnocchi for this quick mid-week wonder.
Baked gnocchi sugo finto
Sugo finto, literally “fake sauce”. It is so-called because it is a meatless ragu.
Vegetables are finely chopped and lots of fresh herbs added for a rich flavour. You won’t even miss the meat, I promise!
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 base.
For the sugo finto
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
3 garlic cloves, bruised & finely chopped or crushed
1 tablespoons ground fennel
1 tablespoon dried oregano
A good pinch of chilli flakes
3 tablespoons tomato paste
A small handful of oregano leaves, finely chopped
3 sprigs rosemary leaves, finely chopped
½ bunch flat leaf parsley leaves, finely chopped
½ glass of red wine
½ cup of water
700ml tomato sugo
Freshly cracked black pepper
500g store-bought gnocchi
80g grated cheddar
Bocconcini or buffalo mozzarella
Preheat oven to 180oC.
Cook the gnocchi by placing in a pot of boiling salted water and drain once it comes back up to the boil. Set aside.
Heat a large heavy-based saucepan over medium heat. Warm a good glug of olive oil and cook the onion, celery and carrot for approximately 8-10 minutes, stirring often. Add the garlic and cook for a further minute more. Add the spices, tomato paste and fresh herbs. Stir. Add the wine, water and sugo. Cook for 20 minutes on a gentle heat, stirring occasionally. Season to taste.
Add the gnocchi to the Sugo finto and stir and distribute evenly and coat well with the sauce.
Transfer to a baking dish and top with cheddar cheese and torn pieces of bocconcini or mozzarella. Bake for 20 minutes and serve with a large green salad and need I say….garlic bread.