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Baked Potato Gnocchi with Vegetarian Bolognese

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.

What You'll Need

Recipe Ingredients
4 Cups Potato Gnocchi-uncooked
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

  1. Bring a large stock pot of salted water to a boil and poach the potato gnocchi for 2-3 minutes or until they float.
  2. 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.
  3. 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.
  4. 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.
  5. Next, add the garlic and cook for 2 minutes or until it becomes fragrant.
  6. 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.
  7. As the sauce reduces add the coconut milk, vegan butter, tomatoes and chopped fresh herbs. Taste and adjust for seasonings. Serve immediately.
  8. Top with the chopped parsley and serve.