Herby Plant-Based Mushroom Gnocchi Bolognese

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-9 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, crumble your chestnut mushrooms roughly into the pan with your hands and cook for 3-4 min or until starting to brown

Boil half a kettle

Once the mushrooms have started to brown, reduce the heat to medium

Add your marmite to the pan with your dried oregano, dried basil and roasted garlic paste and cook for 30 secs or until fragrant

Add your chopped tomatoes to the pan with your vegetable stock mix and umami seasoning

Add 100ml [130ml] [170ml] boiled water, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper, then bring to the boil over a high heat

Cook for 2-3 min or until the mushrooms are cooked and the sauce has thickened to a ragù-like consistency

Meanwhile, wash your salad, then pat it dry with kitchen paper

Combine your balsamic vinegar in a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of sugar and pepper – this is your dressing

Toss the salad in the dressing

Once the sauce has thickened, add the crispy gnocchi to the pan and give everything a good mix up – this is your herby plant-based mushroom gnocchi bolognese