Step 1

Pull out your food processor. If you don’t have one, you can just minced everything with a knife. But I do love the fine mince that is provided by the food processor because it makes it almost “ground.” Add the onion and garlic and pulse until diced. Repeat with the carrot, cremini mushrooms and cauliflower.

Step 2

In a medium Dutch oven, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and carrot; cook until softened about 10 minutes.

Step 3

Then add the mushrooms, and cauliflower, adding a few tablespoons of olive oil if needed (I needed it). Cook, stirring frequently, until liquid has released from the vegetables and evaporates and they’re totally softened, about 10 minutes. Pour in the crushed tomatoes, tomato paste, water, salt, dried oregano, red pepper flakes and finely grated Parmesan. Cook for an additional 15 minutes, just until the flavors have married together. Give it a taste and adjust the salt to your liking. Turn the flame to low to keep warm while you cook the gnocchi/paste.

Step 4

To cook the cauliflower gnocchi, add a tablespoon of olive oil to a non-stick skillet. When warm, add the gnocchi and cook for about 2 minutes on each side, until lightly golden brown. Add a ladle or two of the sauce and cook for an additional 2 minutes. Divide amongst bowls and top with another spoonful of “bolognese.” Garnish with parmesan cheese, basil leaves, more crushed red pepper…if you’re into that sort of thing.

Step 5

You’ll end up with leftover ‘bolognese’—good! This freezes so well. Add to a freezer-safe container and place in the freezer. To thaw, transfer to the fridge or leave out on the counter.