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Mushroom Ragú Gnocchi by Jess Beautician

Mushroom Ragù Gnocchi By Jess Beautician

Rich, delicious, full of flavour and classic, all in one bowl…
There are not enough words to describe this heavenly recipe from Jess Beautician which combines a mushroom ragù with our gluten-free gnocchi.

Just a bowl of happiness on your table..

Go ahead and try it! Don’t forget to tag us on your pictures! @mr_organic & @jessbeautician

60 mins

4 people


1 tbs of Mr Organic Extra Virgin Olive Oil
1 white onion, finely chopped
3 cloves of garlic, minced
3 tsp dry mixed herbs
1 tsp paprika
1 bay leaf
1 tbsp of Mr Organic Italian Tomato Puree
300g closed cup mushrooms, chopped
1/2 jar of Mr Organic Italian Passata with fresh basil
2 tbsp of vegan Worcester sauce
Small Handful of fresh parsley and basil
Salt & Pepper
1 pack of Mr Organic Gluten free Gnocchi


1. Heat the olive oil on low heat. Add the onion and garlic and cook them until they soft.

2. Add the herbs, paprika, bay leaf and the tomato puree. Coat everything with the spices and the puree and cook for 2 minutes.

3. Add the mushrooms to the pan and continue to cook it down until the mushrooms soften.

4. Stir in a half jar of the Mr Organic Fresh Basil passata, add in the Worcester sauce and the parsley. Season, give it a good stir and on a medium heat, simmer it until it has got more of a ragù texture. This takes around 30 minutes.

5. On another pan cook the gnocchi for 2 minutes. Once it is cooked, drain it and in the same pan carefully mix together with the ragú.

6. Serve it in a pasta plate using fresh basil leaf to garnish. Bon appetite!

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