Units
Scale
Ingredients
- 500 g boxed vegan gnocchi
- 4 tbsp sun-dried tomato oil
- 3–4 garlic cloves, grated
- 2 tbsp tomato puree
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1–3 tsp maple syrup
- 2 tsp chili flakes (or to taste)
- 2 tsp dried oregano
- 1 tbsp dried basil
- 1/2 cup sun-dried tomatoes
- 1/2 cup chopped tinned tomatoes (*see notes)
- 1/3 cup nutritional yeast
- 1 cup grated vegan cheese
- 1 cup water
- 1–2 handfuls of baby spinach
Instructions
- Preheat oven to 200°C/392°F.
- Heat sun-dried tomato oil in a pan. Mix in the garlic and cook for a few seconds, or until fragrant. Mix in the tomato puree, dried oregano, dried basil, salt and chili flakes. Cook for 2-3 minutes. Add in the tinned chopped tomatoes and maple syrup, turn up the temperature and once the mixture starts to simmer, cook for 3-4 minutes. Mix in the baby spinach and vegan cheese. Cook for a few minutes, or until the spinach has wilted. Add in the gnocchi, pour in the water and give everything a good mix.
- Transfer into a baking dish. Top with a little more vegan cheese. Bake for 20 minutes or until the gnocchi is pillowy soft.
- Serve with loads of fresh basil! Enjoy!
Notes
If you don’t have tinned chopped tomatoes, use a tin of plum tomatoes and blitz them until smooth before using.