Sautéed Neapolitan Gnocchi with Mushroom Ragù
Prep. Time:
60 minutes
Baking Time:
45 minutes
Total Time:
1 hour 45 minutes
Serves:
4 generous portions
Gemma created this dish for Masterchef UK Professionals Season 18. A fully plant-based celebration of Neapolitan heritage that received unanimous praise from all three judges and no criticism whatsoever - the only dish in the episode to achieve this. Flour-and-water gnocchi made in the ancient Neapolitan way, predating potato gnocchi by centuries, sautéed until crispy outside and chewy within, served with a deeply earthy mushroom ragù, seared and crushed forest mushrooms, crispy sage, wild garlic oil, and an einkorn tuile that mimics parmesan's salty crunch. Marcus Wareing admitted he would never normally choose gnocchi but absolutely loved this dish. Monica Galetti praised it as a gutsy, earthy, rustic taste of Gemma's heritage. Gemma went straight through to the quarterfinals.
Chef's Notes
Why this dish received unanimous praise, and why it matters:
This was the only dish in Episode 4 to receive no criticism whatsoever from any judge. What made it exceptional wasn't technical complexity but the depth of thought behind every element. Each component served a specific purpose in a fully plant-based plate that never once felt like it was missing anything:
The Neapolitan gnocchi provided a foundation rooted in centuries of tradition - Marcus specifically acknowledged it as "one of the first forms of pasta that has ever been made in houses." The flour-and-water dough creates a chewier, more substantial texture than potato gnocchi, with the sautéed crust adding a second textural dimension. The hollows catch the ragù in a way Marcus described as "those little nooks and crannies where it's absorbing that beautiful mushroom ragù."
The mushroom ragù delivered the deep, slow-built flavour of a traditional Italian meat ragù through purely plant-based means. The combination of two mushroom varieties (portobello for earthy depth, chestnut for sweetness), wine, and extended cooking concentrated the flavour into something Marcus called genuinely earthy and full-bodied.
The forest mushrooms provided the textural contrast - crushed and crisped until almost crunchy, they played against the soft ragù and chewy gnocchi. Marcus singled these out as "excellent."
The einkorn tuile solved the parmesan problem for a vegan plate. Einkorn - one of the world's most ancient cultivated grains, grown since 7500 BC - has a naturally nutty, slightly sweet flavour. Baked thin with a touch of salt, it mimics the salty crunch of parmesan shavings. Marcus specifically called it out in deliberation, saying he "could have just carried on eating that and eating it."
The wild garlic oil and crispy sage provided brightness and herbal lift to prevent the dish from feeling heavy. Monica specifically noted she could taste the wild garlic.
The overall effect was what Monica described as "gutsy, earthy, rustic" — a dish that honoured Gemma's Neapolitan heritage while proving plant-based cooking can satisfy judges who, by their own admission, wouldn't normally reach for gnocchi.
Troubleshooting
Gnocchi are too dense and heavy: The dough was likely overworked or not rested long enough. Use boiling water (not warm, not cold) and knead just until smooth. A 30-minute rest minimum is essential.
Gnocchi fall apart in the water: The dough is too wet or not kneaded enough. Add more flour during kneading until the dough is firm. These should be considerably firmer than potato gnocchi dough.
Gnocchi don't crisp when sautéing: The pan isn't hot enough, there's too much oil, or the gnocchi are still too wet. Drain them thoroughly after boiling and let them sit for a minute before they go into a properly hot pan with just a film of oil.
Mushroom ragù tastes flat: It hasn't been cooked down enough. This ragù needs time, so keep simmering until it's thick and glossy. The soy sauce is critical for umami. A splash of balsamic vinegar at the end can also help.
Tuiles are chewy, not crisp: They were spread too thick. The batter must be genuinely paper-thin. If they've softened after cooling, return to a low oven (140°C/280°F) for 3–4 minutes to re-crisp.
Wild garlic oil is brown or dull: The leaves weren't blanched quickly enough or too much water remained. Blanch for 10 seconds maximum, ice-bath immediately, and squeeze bone-dry before blending.
Storage
Uncooked gnocchi: Freeze in a single layer on a floured tray, then transfer to a bag. Cook from frozen - they'll take an extra minute or two in the water. Keeps 2 months.
Mushroom ragù: Refrigerates well for 4 days and freezes for 3 months. The flavour improves overnight.
Wild garlic oil: Keeps refrigerated in a sealed jar for up to 1 week. Do not freeze.
Einkorn tuiles: Store in an airtight container with a piece of kitchen paper or a rice-filled sachet. Best within 24 hours; acceptable for up to 3 days if stored well.
Forest mushrooms and sage: Both are best made fresh and lose their crunch within an hour. Prepare last.
Variations
Non-vegan enrichment: Finish the ragù with a knob of cold butter for gloss, and shave real parmesan over the top instead of the tuile. This is a different dish at that point, but a magnificent one.
Seasonal wild garlic swap: In late spring and summer, substitute a basil oil made the same way, or a parsley-chive oil. In autumn, a brown butter with hazelnuts would work beautifully.
Ragù variations: Add dried porcini (soaked and chopped) for deeper woodiness. A tablespoon of white miso stirred in at the end adds remarkable depth while keeping the dish plant-based.
Simpler mushroom approach: If hen of the woods isn't available, use king oyster mushrooms sliced lengthways and seared flat - they develop an almost scallop-like crust. Oyster mushrooms torn into strips also crisp brilliantly.
Baked version: Boil and sauté the gnocchi, toss through the ragù in an ovenproof dish, top with torn mozzarella (or vegan equivalent), and bake at 200°C until bubbling - a nod to gnocchi alla Sorrentina, the Neapolitan classic.
Ingredients
Instructions
MAKE THE WILD GARLIC OIL (Can Be Done Up to 3 Days Ahead)
1. Bring a small pan of water to a rapid boil. Blanch the wild garlic leaves for 10 seconds only, then immediately plunge into ice water. Squeeze out all excess moisture — this is critical, as water will make the oil cloudy and shorten its shelf life.
2. Place the blanched leaves in a blender with the olive oil and a pinch of salt. Blitz on high for 2 full minutes until vivid green and smooth. For maximum clarity, strain through a fine-mesh sieve lined with muslin or a coffee filter into a clean jar. Refrigerate until needed.
MAKE THE EINKORN TUILE (Can Be Done Several Hours Ahead)
3. Preheat the oven to 170°C fan (340°F). Line a baking sheet with a silicone mat.
4. Whisk the egg white until just frothy (not stiff). Whisk in the sugar, salt and nutritional yeast if using. Fold in the einkorn flour, then stir in the melted butter or oil until you have a smooth, thin batter.
5. Using the back of a spoon or a small offset spatula, spread the batter into very thin rounds or freeform shapes on the prepared sheet — aim for roughly 8–10cm across and genuinely paper-thin. Thicker patches will stay chewy rather than crisp.
6. Bake for 8–10 minutes until golden and set. Watch closely — einkorn browns faster than white flour. Remove from the oven and, while still hot, either leave flat or drape over a rolling pin to curve. They crisp as they cool. Store in an airtight container.
MAKE THE NEAPOLITAN GNOCCHI DOUGH
7. Combine the flour, semolina and salt in a large bowl or on a clean work surface. Make a well in the centre and pour in the boiling water. Using a fork or chopsticks, stir vigorously to incorporate the flour — the boiling water partially cooks the starch, creating a more pliable dough.
8. Once cool enough to handle, turn out and knead firmly for 8–10 minutes until smooth, supple and slightly elastic. The dough should be firm but workable — not as soft as potato gnocchi dough. Work it while hot so it does not become too dense.
9. Wrap tightly in cling film and rest at room temperature for at least 30 minutes.
SHAPE THE GNOCCHI
10. Unwrap the dough and cut into manageable pieces. Roll each piece into a rope about 1.5cm in diameter on a lightly floured surface. Cut into 2cm lengths.
11. Press each piece with your thumb or two fingertips and drag it toward you across the board, creating a slight curl with a hollow centre — these indentations catch the ragù. Alternatively, press each piece against the back of a fork and roll. Set the shaped gnocchi on a floured tray, ensuring they do not touch.
MAKE THE MUSHROOM RAGÙ
12. Heat the olive oil in a large, heavy pan over high heat. Add the diced portobello and chestnut mushrooms in a single layer — work in batches if needed rather than crowding. Let them sit without stirring for 2–3 minutes to develop deep colour, then stir and continue cooking for another 5–6 minutes until well browned and the pan is dry.
13. Reduce the heat to medium. Add the shallots and cook for 3–4 minutes until softened. Add the garlic and thyme, cooking for 30 seconds until fragrant. Stir in the tomato purée and cook for another minute.
14. Deglaze with the wine, scraping up all the fond from the bottom of the pan. Let it reduce by about two-thirds. Add the stock and soy sauce, bring to a gentle simmer and cook for 10–15 minutes until the ragù is thick, glossy and intensely earthy. Season to taste. Keep warm.
SEAR THE FOREST MUSHROOMS
15. Tear the hen of the woods and other mushrooms into rustic pieces — varying sizes are intentional. Crush some pieces to develop crunchy, crispy edges.
16. Heat olive oil in a large frying pan over high heat until just smoking. Add the mushrooms in a single layer without crowding. Do not touch them for the first 2–3 minutes — you want deep golden colour and genuinely crispy edges. Flip and repeat. Use a spatula to press them flat against the pan for maximum contact. Season with flaky sea salt only. Set aside on kitchen paper.
MAKE THE CRISPY SAGE
17. Heat olive oil in a small pan over medium heat. When the oil shimmers, add the sage leaves in batches. They will sizzle vigorously for about 15–20 seconds, then quiet down. Remove as soon as they are crisp but still bright green — about 30 seconds total. Drain on kitchen paper and season lightly with salt. Reserve the sage-infused oil for sautéing the gnocchi.
COOK AND SAUTÉ THE GNOCCHI
18. Bring a large pot of well-salted water to a rolling boil. Drop in the gnocchi and cook until they float to the surface, then give them another 60–90 seconds. They will be firmer and chewier than potato gnocchi — this is correct. Drain well.
19. Heat the reserved sage-infused oil in a large non-stick frying pan over high heat. Add the boiled gnocchi in a single layer and sauté without moving for 2–3 minutes until golden and crispy on the underside. Toss or flip and crisp the other side.
ASSEMBLE AND SERVE
20. Spoon a generous amount of mushroom ragù into the centre of each warm plate or shallow bowl. Arrange the sautéed gnocchi over and around the ragù, letting the sauce fill the hollows.
21. Scatter the seared forest mushrooms around and over, pressing some into the ragù. Lean or stand an einkorn tuile against the gnocchi. Distribute the crispy sage leaves across the plate.
22. Drizzle the wild garlic oil in a ring around the edge of the plate and directly over the mushrooms. Finish with a crack of black pepper. Serve immediately.
