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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Servings: 5
Calories: 408kcal
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