Mushroom & Walnut Gnocchi Bolognese

PREP              COOK                     SERVES

15 mins       15 mins             4 portions

You Will Receive

Method

1️⃣ Toast and Prep the Texture

Place a large, deep frying pan over medium heat without any oil. Add the 180g of walnuts and toast for 3–4 minutes, tossing frequently, until fragrant and golden. Remove from the pan and let them cool, then chop them finely. Next, chop your 500g of mushrooms as finely as possible (or pulse in a food processor) until they resemble coarse mince. Slice your spring onions, keeping the white parts and green parts separate.

2️⃣ Build the Umami Base

Heat 1.5 tablespoons of olive oil in the same pan over medium-high heat. Add the minced garlic and the white parts of the spring onions, frying for 1 minute. Add the finely chopped mushrooms and half of your chopped walnuts. Cook for 6–8 minutes, stirring occasionally. The mushrooms will release liquid and then dry up—keep cooking until they are actively browning and slightly crisp.

3️⃣ Deglaze and Season

Turn the heat down to medium. Stir in your 2 sachets of tomato paste, the pod of dried oregano, and your sachet of tamari. Stir continuously for 1 minute, letting the tomato paste coat the mushroom-walnut mince and turn a deep brick-red color.

4️⃣ Simmer the Bolognese

Dissolve your vegetable stock cube in 150ml of boiling water. Pour the tin of chopped tomatoes and the prepared vegetable stock into the pan. Bring to a simmer, turn the heat to low, and let the sauce bubble gently for 8–10 minutes until thick and rich. In the final minute of simmering, stir in the pod of nutritional yeast to add a creamy, cheesy depth.

5️⃣ Cook Gnocchi & Toss

While the sauce simmers, bring a large pan of salted water to a rolling boil. Drop in the 500g of fresh potato gnocchi and cook for 2–3 minutes. As soon as they float to the surface, use a slotted spoon to transfer them directly into your simmering Bolognese sauce. Gently fold the gnocchi through the sauce to coat them perfectly.

6️⃣ Plate and Garnish

Divide the rich gnocchi bolognese among four deep bowls. Garnish generously with the remaining chopped toasted walnuts for texture, the green parts of the spring onions, and a handful of torn fresh basil leaves. Finish with a crack of fresh black pepper and serve hot.

🍉 BOTTOM BANNER

Chef's Tip: Walnuts are packed with heart-healthy fats that beautifully mimic the rich mouthfeel of traditional beef fat when cooked down. Leaving half of them out of the sauce to use as a raw topping ensures every bite has an incredible contrast of pillowy-soft gnocchi and deep, nutty crunch.