Spicy Tomato Gnocchi

One of the meals my Mum used to make a lot when I was younger was gnocchi in tomato sauce with the meltiest mozzarella cheese you've ever seen. We're both vegan now, and I've missed it quite a bit, so I wanted to try and veganise it!

Trying to find vegan gnocchi can be a challenge, but I've noticed Waitrose actually do quite a few different vegan ones! I used their own brand one, but they also sell Dellugo gnocchi with spinach, potato and pumpkin flavours!

This took around half an hour to make, and made 3 servings (you can always pad it out with more veg or a meat substitute if you want to make more servings!)


Ingredients

• 500g vegan gnocchi
• 1 tin of chopped tomatoes (400g)
• Tablespoon of vegetable oil, for frying
• 1 red pepper, chopped
• 2 TBSP of tomato puree
• 3 large mushrooms, chopped
• Handful of soya beans (or replace with your favourite beans!)
• Sprinkle of dried basil
• Sprinkle of peri peri seasoning/red pepper flakes (optional, leave out if you don't like spice!)
• Handful of chopped spinach
• Vegan cheese (optional, but I used sheese mozzarella which melted BEAUTIFULLY)
• Nooch, for seasoning

Method

1. Fry the mushrooms and pepper in the oil until soft

2. Add the soya beans and fry for a further few minutes

3. Add the chopped tomatoes and tomato puree

4. While the sauce is thickening, boil some water in a separate pan and add a sprinkle of salt and the gnocchi. Cook the gnocchi according to the packet instructions. 

5. Add the peri peri seasoning, basil, and spinach to the sauce.

6. Combine the gnocchi and sauce, and stir until combined.

7. Serve with a sprinkling of nooch and vegan cheese, if you want. If you're feeling extra fancy, try grilling it in a small dish to make the vegan cheese extra melty.