Baked Potato Gnocchi with Vegetarian Bolognese

Directions

  1. Bring a large stock pot of salted water to a boil. Poach potato gnocchi 2-3 minutes or until they float.
  2. Drain pasta; add to a stainless-steel bowl. Top with warm Vegan Bolognese and half of vegan cheese. Gently fold mixture together and transfer to oven-safe baking dish. Top with remaining cheese and bake in a 350°F oven until cheese is golden-brown and bubbly.
  3. Top with chopped parsley and serve.

Ingredients

  • 4 cup Potato Gnocchi , uncooked
  • 2 tbsp Flat leaf Italian parsley, chopped
  • 1 cup vegan mozzarella-style shredded cheese, split
  • 3 cup Vegetarian Bolognese, (see recipe below)

Vegetarian Bolognese

Directions

  1. Pre-heat a large saucepan over medium heat.
  2. Add oil; let heat for one minute before adding onion, mushrooms, carrots and celery. Sauté 3-5 minutes or until vegetables become translucent.
  3. Add garlic; cook for 2 minutes or until garlic becomes fragrant.
  4. Add water, lentils, ¼ cup thyme, smashed garbanzos, Custom Culinary® Chef’s Own™ Beef-Style Vegetable Base Consommé Prep and tomato paste. Lower heat to medium-low; simmer 20-35 minutes or until lentils are tender and begin to fall apart.
  5. As sauce reduces, add coconut milk, vegan butter, tomatoes, ½ cup chopped parsley and 2 tablespoons minced thyme. Taste and adjust for seasonings. Serve immediately.

Ingredients

  • 1/4 cup Custom Culinary® Chef’s Own™ Beef-Style Vegetable Base Consommé Prep
  • vegan butter
  • 1/2 cup Carrots, small dice
  • 1/2 cup celery, small dice
  • 1 cup coconut milk
  • 1/2 cup garbanzo beans, drained, smashed
  • 1/4 cup minced garlic
  • 1 cup brown lentils, raw
  • 4 cup button mushrooms, small dice
  • 1 cup onion, Spanish, small dice
  • 1/2 cup Flat leaf Italian parsley, chopped
  • 1/4 cup thyme, fresh, minced
  • 2 tbsp thyme, fresh, minced
  • 1/2 cup tomato, paste
  • 1/2 cup tomato(es), diced, seeded
  • 1/4 cup oil, vegetable
  • 1 qt water