I had gnocchi for the first time about a month ago when my cousin invited us for dinner. I had no idea what to expect. I read about this potato and flour invention and came across quite a few gnocchi recipes, which had me curious. After indulging in my cousin’s version, I just had to try making it myself.
In my opinion gnocchi needs a saucy companion. The medley of colourful vegetables used in this ragù is very tasty and full of goodness. It is a real winner when you’re running low on time.
300 g gnocchi
1 teaspoon garlic
200 g brown mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
200 g baby marrows, chopped
2 brinjals, chopped
2 teaspoons mixed herbs (I used thyme, oregano and basil)
1. Cook the gnocchi according to packet instructions. Once cooked, drizzle some olive oil over and set aside.
2. Fry the onions and garlic in a splash of olive oil.
3. Once the onions are transparent, add the rest of the vegetables an herbs.
4. Fry the vegetables for about 10 minutes. Cover the pot with the lid and let the mixture simmer over a low heat for about half an hour. Stir every 5 minutes.
5. At this stage the veggies will be soft. For a chunky ragù you can give the veggies a quick mash, if you want it smoother you can give it a whiz in a blender.
6. Serve gnocchi and ragù with parmesan cheese and black pepper.