Simon Rimmer served up a tasty mushroom ragu with gnocchi and vegetarian cheese on Sunday Brunch.
The ingredients for the Ragu are: 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 4 cloves of garlic, 150g of tomato paste, 250ml of red wine, 200ml of port, 450ml of strong veg stock, 1 tablespoon of fresh rosemary and 1 tablespoon of fresh thyme.
For the Gnocchi : 600g of floury potatoes, 450g of flour, 1 large egg, Salt and Pepper, 450g of sliced chestnut mushrooms, 100g of butter and A few sprigs of thyme.
Top with finely grated vegetarian Italian hard cheese.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes