Gnocchi, Mushroom ragu and herbal broth recipe to enjoy!
Hello Lovely.
I wanted to share this recipe with you as it is so enjoyable and utilises our wonderful Nourishing Vegan broth we make here at Medicine Room. Plus I adapted a recipe for gnocchi to Gluten free that works a treat. And we made a delicious and nourishing mushroom ragu.
Vegetable stocks and broths are super nourishing and help you stay healthy and warm. We decided to take it to the next level and make a herbal broth. It took me months for formulate and get it right. Adding herbs that were going to be delicious and also have the umami flavours and depth of flavour that you get in a good slow cooked meaty broth without the meat.
So I made this one. rehmannia, garlic, astraglaus , Dong Quai and shiitake mushroom. The result was not what I planned. I didn't think I'd end up with those herbs but it tasted delicious and felt strengthening and nourishing.
What surprised me about the combination of herbs was that it worked in most cooking I did in a beautiful way. It has a complexity of flavour that enhances other ingredients and a taste that feels like it's been brewing for hours.
We made some Mushroom Ragu yesterday to go with our home made ricotta gnocchi.
Here are the recipes for the Gluten Free Gnocchi and also the Mushroom Ragu
Add 1 tablespoon Nourishing Vegan Broth to each litre water, We used two litres water. 5 onions peeled and sliced , 500 grams mushrooms and 2 tablespoon miso paste. Add a couple of tablespoons Olive oil and allow to cook in a saucepan for two hours or longer. Add in extra salt to taste. You can also add in some butter, ghee or cream if desired. Also when it is reducing and boiling down you can add in some wine, or extra water to keep the sauce cooking while at the same time reducing until you have a rich and bulky sauce.
We left it in the fridge over night so it could develop more flavour and then we reheated before cooking to following day.
Then we made some gnocchi. I adapted a recipe I learnt last week at a Pasta making course with Jamie Fleming from Spill Wine Bar here in Maleny. showed us a gnocchi recipe with wheat flour and I adapted it to make it gluten free. Jamies recipe was a little different and I have adjusted all ratios.
This one works if you want a gluten free gnocchi. You basically mix all the ingredients together, kneed for a minute or two until its all doughy and soft, then roll into pieces about 1.5 cm round and cut into little squares. We then boiled water and cooked like regular gnocchi. Once its cooked you mix in the ragu and we sprinkled with some fresh goats cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Ricotta cheese | 500g | Well-drained to reduce excess moisture |
| Eggs | 2 large | Keeps the dough cohesive but not too wet |
| Almond meal | 150g | Adds softness and nutty depth |
| GF self-raising flour | 250g | Provides structure and a gentle lift. I used SR Flour to add softness to the almond meal addition. |
| Salt | ½ tsp | Enhances flavour |
| Optional | lemon zest, grated parmesan | For aromatic complexity |
This is the finished gnocchi. It was delicious. we had 7 people at Dinner and served it with fresh green beans with nuts and butter, roasted cauliflower in cheese sauce and fresh green salad.
The extra benefits to this recipe is that you get the herbal healing powers of the rehmannia for blood strengthening and adaptogenic energy enhancing. The astragalus for boosted immunity, the garlic for strengthening, blood cleansing and cardio wellness, Dong Quai for hormonal balance and adaptogenic energy and the shiitake mushroom for immunity and cortisol management. Its a really great herbal boost for dinner.
As promised here is a picture of the winner of our $500 Kirras prize Alina Lee when she picked it up at Eumundi Markets on Saturday. It was a rainy market day and we were happy to give Alina her surprise!
Thanks for reading my newsletter and have a great day
Dominique LivKamal, ND is an award-winning naturopath, herbalist, and wellness advocate. She’s passionate about empowering you on your wellness journey.She holds a Masters degree in Public health ( Health Promotion) Bachelor Health Science ( Complementary Medicine ) is a qualified Naturopath , herbalist and nutritionist. She has three published books and is a constant student in wellness and life Dom also has a diploma in Journalism, is a qualified Kundalini yoga teacher and Zen Thai Shiatsu Therapist and yoga teacher. Dominique is founder and naturopath at Medicine Room. She has developed the herbal manufacturing processes here for herbal extractions and has been offering free community clinics to her clients since 2004.
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