Baked Potato Gnocchi with Vegetarian Bolognese

This plant-based take on a comfort food classic has all the flavor and warmth of the original. Using Beef flavored vegetarian concentrate, lentils, and garbanzo beans, gives all the flavor and texture with a contemporary twist on the favorite.

Made with:

0744 - Chefs Own Beef-Style Vegetable Base Consomme Prep

What You'll Need

4 Cups	Potato Gnocchi-uncooked
3 Cups	VEGETARIAN BOLOGNESE (See Sub Recipe)
1 Cups	Vegan Cheese-Mozzarella Style
2 Tbs	Parsley-Italian flat leaf-chopped
	Vegetarian Bolognese (Sub Recipe)
1/4 Cup	Vegetable Oil
1 Cup	Onions-Spanish-small dice
4 Cups	Mushroom-Button-minced
1/2 Cup	Carrots-small dice
1/2 Cup	Celery-small dice
1/4 Cup	Garlic-small dice
1 qt	Water
1 Cup	Lentils-Brown-Raw
1/4 Cup	Thyme-fresh-minced
1/2 Cup	Garbanzo Beans-Canned-drained & smashed
1/4 Cup	Chef's Own™ Beef-Style Vegetable Base Consommé Prep
1/2 Cup	Tomato Paste
1 Cup	Coconut Milk
1/4 Cup	Vegan Butter
1/2 Cup	Tomatoes-diced-seeded
1/2 Cup	Parsley-Italian flat leaf-chopped
2 Tbs.	Thyme-fresh-minced

PREPARATION

Bring a large stock pot of salted water to a boil and poach the potato gnocchi for 2-3 minutes or until they float.
Drain the pasta and add it to a stainless-steel bowl, top with the warm Bolognese, and half of the shredded vegan cheese. Gently fold together the mixture and pour into an oven safe baking dish. Top with the remining cheese and bake in a 350-degree Fahrenheit oven until the cheese is golden brown and bubbly.
VEGETARIAN BOLOGNESE (Sub Recipe): Pre-heat a large saucepan over medium heat. Add the oil and let heat for a minute and add the onions, mushrooms, carrots and celery.
Sauté for 3-5 minutes or until the vegetables become translucent. Next, add the garlic and cook for 2 minutes or until it becomes fragrant.
Next, add the garlic and cook for 2 minutes or until it becomes fragrant.
Add the water, lentils, thyme, smashed garbanzos, Custom Culinary® Chef’s Own™ Beef Style Vegetable Base Consommé Prep and tomato paste. Lower the heat to medium-low and simmer for 20-35 minutes or until the lentils are tender and begin to fall apart.
As the sauce reduces add the coconut milk, vegan butter, tomatoes and chopped fresh herbs. Taste and adjust for seasonings. Serve immediately.
Top with the chopped parsley and serve.