Instructions
Coat & Sear
Toss soaked and squeezed soya chunks in the cornflour coating mix. Set cooker to Sauté and brown the chunks in olive oil until golden. Remove and set aside.
Build the Base
Sauté onion, carrots, and celery for 3 minutes. Add garlic, ginger, and tomato paste. Deglaze with red wine, scraping the bottom well to prevent "Burn" errors.
Pressure Cook
Return soya to the pot. Add shiitakes, potatoes, reserved mushroom liquid, and stock. Add herbs. Secure lid and set to Manual/High Pressure for 15 minutes.
The Texture Finish
Allow 10-15 min natural release. Remove herb stems and switch back to Sauté. Stir in gnocchi, cabbage, and frozen veg. Simmer for 3–5 minutes until gnocchi soften. Garnish and serve.
Pro Tips
Umami Boost
The cornflour coating creates a silky, glossy glaze that clings perfectly to the gnocchi.
Ginger-Pepper Kick
Fresh ginger and black pepper provide a warming heat that balances the rich red wine broth.