Homemade Tomato Ragu with Gnocchi

To celebrate the first day of spring in our Cookout live this weekend we cooked a delicious and fresh Homemade Tomato Ragu with Gnocchi. It’s the perfect hearty lunch for a beautiful spring day!

Serves 4


  • 2 x 400g tin plum tomatoes

  • 2 celery sticks

  • 1 onion

  • 200g mushrooms – cut into quarters

  • 1 bay leaf (dried is fine)

  • 1 glass of water

  • 2 tbsp tomato purée

  • 2 tbsp Rapeseed oil

  • 2 handfuls of baby spinach leaves

  • 250g gnocchi

  • Salt and freshly ground black pepper

  • Brown sugar

  • Parmesan Cheese

Let’s Cook

Finely chop the celery and onions, fry them gently in the Dutch Oven, in the oil until softened and golden-brown then add the mushrooms and cook for a further 5 minutes.

Add the tomatoes, bay leaf, tomato purée, water, salt and freshly ground black pepper and a pinch of sugar.

Mix well; allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally; if it does reduce down too much add some more water, and if windy cover with a lid to prevent any ashes blowing into the ragu).

Throw in the spinach leaves and the gnocchi and cook for a further 5 minutes.

Serve with some green salad and a good grating of parmesan cheese.


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