Gnocchi with Tomato Vegetable Ragout

Posted on November 27, 2011

Hello foodies! How was your weekend? I spent some much needed time with friends, munched sushi at one of my favourite restaurants, and guzzled wine. Lots and lots of wine.

But you probably wanna see this dish, don’t you? ;) Have you ever had gnocchi?

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After only discovering these lil potato dumplings mere weeks ago, they have been finding their lovely little selves hiding in soups, spaghetti sauces, and cheeze sauce. I think Dallas was put off by the idea of them at first {though he’ll never say it and will always try new foods}, but he was also pleasantly surprised by their soft texture! We agreed that it tasted just like pasta dough balls. Though I’m far, far too lazy to make gnocchi from scratch myself at home, I’ve found them for $1.99 a package and they only take 3-4 minutes to cook. Winning!

Quite similar to a tomato sauce I’ve made before, this recipe is quite easy. And if you wanna try it with a pumpkin ‘cheeze’ sauce, use Angela’s recipe (but sub canned pumpkin for the butternut squash). Obviously I threw some kale in for good measure. Sorry for the over-exposed picture. I’m still learning ;)

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Back to that tomato sauce now- I sautéed garlic and onion in olive oil, then added the carrots and bok choy. Ohh yes, bok choy in pasta!

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When veggies were crisp-tender, seasonings, diced tomatoes, and tomato sauce were added.

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I let everything simmer for about 5 minutes more.

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Gnocchi was prepared in the meantime- it only takes about 3-4 minutes.

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Cooked gnocchi and prepared tomato vegetable ragout were dished evenly into pasta bowls.

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Dallas & I had happy tummies blank Gnocchi with Tomato Vegetable Ragout Gnocchi will absolutely be showing up in our home more and more.

Enjoy, foodies! From my kitchen to yours <3

1-2 tbsp olive oil
2 cloves garlic, minced
1/4 white onion, diced
2 large carrots, sliced
3 stems bok choy, sliced
1/2 tomato, diced
1 can tomato sauce
1 tbsp Italian seasoning
1 tsp curry powder
1/2 tsp sea salt
black pepper, to taste

1 package gnocchi, 500g

1) Prepare gnocchi according to package directions. Set aside.
2) Meanwhile, in a saucepan over medium-high heat, sauté garlic & onions in olive oil for 2-3 minutes until golden and fragrant. Add carrots & bok choy, continuing to cook until veggies are crisp-tender. Stir occasionally.
3) Stir in diced tomato, seasonings, and tomato sauce. Mix well and let simmer for 5-6 minutes.
4) Scoop gnocchi evenly into two pasta bowls and top with tomato ragout. Season to taste with more salt & pepper, if needed. Serve blank Gnocchi with Tomato Vegetable Ragout

peace, love, food <3

Char, xo

pixel Gnocchi with Tomato Vegetable Ragout

Categories: Pastas | 14 Comments

14 Responses to Gnocchi with Tomato Vegetable Ragout

  1. Gnocchi is one of my favorites, it’s strange how infrequently you see it, because it really is delicious! I love the texture – not your typical pasta.

    • Maybe it’s not as popular or well-known as regular pasta? You make a good point, because I’ve also only seen the regular one and not very often. No whole wheat or other flavours. I do love the texture! Oh my, it’s so tender and soft :) I could eat it all day!

  2. I LOVE Gnocchi!!!!! The real potato kind….sometimes I find cheaper brands that have more wheat than anything in there! This looks delish!!!!! Your recipes always make me swoon!!

    What a FAB weekend you had…my kinda gal with that vino ;)


    • Ooohhh yes, gluten :/ The ones I’ve been buying do have wheat in them, but I haven’t tried looking for gluten-free ones. Health food store, maybe? I’ll have to keep my eye out and see if we like those ones better :D And thank you! Your recipes have the same effect on me ;) Hope you enjoyed the vino with your family last night! I definitely do love mine, hehe.

  3. Kit-Kat says:

    I’ve had gnochii in my non-vegan days from Trader Joes. I can’t seem to find any that are vegan nowadays (most contain cheese) and they are quite a bit of a hassle to make by hand.
    The tomato ragout…. ooooooh, is there anything better than comfort food during the cold months of Northwest Weather??? I am just drooling over the ragout!!! It would be GREAT with cornbread muffins, or even with linguini or spaghetti pasta!
    Thanks for your awesome recipes!

    • I haven’t yet seen any with cheese, but I’ve been buying them from Canadian stores. Yeah, dunno that I would go to the effort to make ‘em by hand :P I LOVE your ideas for cornbread muffins, linguini, and spaghetti for this ragout! I’ve actually paired it with spaghetti squash and it was delicious!
      Thank YOU for your wonderful comments, feedback, and letting me know what you think of my recipes! :) Have a great day, Katie!

      • Kit-Kat says:

        Yeah, I guess here in America the idea of “gnochii” is more like “More-Cheese”!!! :-) Funny, but not so funny at the same time!
        Spaghetti squash sounds really good right now, actually. I just had some yummy Sweet Mama squash with my lunch today, warmed up and topped with a dash of pumpkin pie spice. I love all kinds of squashes, from zuchini to dilectica, from Sweet Mama to Acorn squash…. and pumpkin!
        Do you have a favorite summer and winter squash? (besides pumpkin, obviously!) :-)

        • Mmmm zucchini is my favourite summer squash, butternut is my favourite winter squash! truthfully, one of the main reasons I love pumpkin so much is because it comes in a can…lol. I wish butternut squash did, too! Your Sweet Mama squash sounds yummy :)

  4. Oh wow! This looks fantastic! I’ve have gnochii, but only in restaurants, I totally need to take the plunge and buy some!

  5. sophia says:

    Oh man I LOVE gnocchi. Bok choy in an Italian dish? Nice!

  6. Katie says:

    Yes. I would have no issues downing this. I love gnocchi!

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