Potato Gnocchi in Tomato Ragout



  • 2 cans of crushed tomato

  • 2 cloves of garlic 

  • 1 large onion (red or white)

  • 1 tsp Sugar 

  • Salt, pepper, herbs & chilli to taste

  • 1 kg agria potatoes, peeled and cubed into large pieces

  • 1 tsp egg replacer (mixed with 2 tablespoons water)

  • ½ tsp salt 

  • 180g white high grade flour (1 1/4 cups)

  • 100g Angel Food Dairy-free Mozzarella

  • 2 Tbsp Angel Food Dairy-free Parmesan

  • Vegetable oil


  1. To create the Tomato Ragout, fry the onion and garlic on a low heat until soft. Add the cans of tomatoes and seasoning. Simmer for 10 minutes. Alternatively, use a jar of pasta sauce if you'd like to skip this step.

  2. To make the Gnocchi, first boil the potatoes until soft. Once finished, drain in a colander for five minutes, until all steam has evaporated.

  3. While the potatoes are still warm, mash them very well. The consistency needs to be completely smooth.

  4. Let the mashed potato cool, then add the pre-mixed egg replacer.

  5. Sift the flour on top, and mix it with your hands, folding the flour in. Mix until it is just blended - but do not over-mix or the gnocchi will become too tough.

  6. Bring a large pot to boil. While this heats, line a baking tray with greaseproof paper. Also get ready a lightly greased rack.

  7. Divide the potato mix into two. Roll each into a long sausage (2cm high and approximately 4cm wide).

  8. Cut the sausages into 2cm pieces. You do not need to shape the pieces, as too much over-handling can create tough gnocchi. Place each one apart on the baking tray.

  9. Drop the gnocchi gently into the water - one at a time, and not too many at a time (up to 8 in the pot at once). Once they rise to the surface of the water they are done. Lift them out with a slotted spoon. Don't let them stay in the water too long.

  10. Place each on the slightly greased rack to drain. Let them cool. Note: If you do not plan to use them immediately, they can be placed in the fridge, covered. They also freeze well. Freeze them individually on a tray, and then when frozen place them in a bag. All of the steps below can be applied to frozen gnocchi.

  11. When ready to use, heat a cm of vegetable oil in a frying pan on medium heat.

  12. Lightly dust the gnocchi with flour.

  13. Fry one side of the gnocchi until golden brown, then turn them over one time, to fry the other side.

  14. Place the ragout into an oven-proof shallow dish. Place the fried gnocchi onto the sauce.

  15. Cover with Angel Food Dairy-Free Mozzarella.

  16. Bake in the oven, at 200C until the cheese has melted. Once it has been taken out of the oven, sprinkle with Angel Food Dairy-Free Parmesan.