Gnocchi with Bolognese

Finely dice the vegetables.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Carrot (~ 3.4 oz)

Mash tofu with a fork until crumbly.

• 3.5 oz Smoked tofu

Heat the olive oil in a medium pot and fry the vegetables and tofu until the onions turn translucent.

• 1 tsp Olive oil

Stir in the tomato paste and red wine and let simmer.

• 1 Tbsp Tomato paste
• 3 ⁠½ Tbsp Red wine

Add the vegetable broth and spices.

• ½ cup Vegetable broth
• 1 tsp Oregano leaves, dried
• Salt
• Black pepper
• 1 tsp Nutritional yeast
• 1 Bay leaf (~ 0.1 oz)

Add the chopped tomatoes and let simmer for approx. 15 minutes. Stir occasionally.

• 7.1 oz Tomatoes, diced, canned

Heat a non-stick frying pan over medium heat and cook the gnocchi until golden brown.

• 8.8 oz Gnocchi, precooked
• 1 tsp Olive oil

Finely chop the basil. Serve the gnocchi with the sauce and top with the basil.

• 10 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!