- 200 Ml of Tomato Passata
- 1 clove garlic
- 1/2 red chilli (optional)
- 1 sprig rosemary
- Small handful parsley
- 2 handfuls fresh basil leaves
- ½ red pepper
- ½ red onion
- 50g sun-dried tomatoes
- 100g Walnuts
- 250 Gr Gnocchi
- 200 gr Rocket Lettuce
- 150 gr Plum Tomatoes
- Extra Virgin Olive Oil
- Sea Salt & Pepper
- 1/2 Lemon
- Balsamic Vinegar
This recepe is easy and ideal for everyone in the family, even meat eater love it! So for them try serving it with out saying what it is and then they will be simply amazed by the rich flavours and the soaked walnuts give it a wonderful chewy ‘meaty’ texture similar to traditional bolognese. Ingredients 3-4 Servings
Soak the Walnuts overnight on over 200ml of water (enough to cover them) and place them the fridge.
Bolognesse Preparation 3 Minutes:
Place the garlic, rosemary and chilli in the bowl of a food processor and blitz until finely chopped. Blend the soaked Walnuts and Sun-dried tomatoes with extra virgil, add pepper and onion and blend more, add the passata at the end and stir.
Add a hint of pepper and sea salt.
Cook the Gnocchi in boiling water for 2-3 Minutes
Add a Rocket Leave and Plum tomatoes side dish with balsamic/olive oil and lemon dressing. Add Salt and pepper to taste. Top it with seads or quinoa puffs if available.