Vegan gnocchi & tomato bake

I hope you enjoyed the previous recipe.
This one is even easier.

Gnocchi according to the mighty Wikipedia, are a variety of pasta. It consists of various thick, small, and soft dough dumplings. Gnoccis can be made from semolina, ordinary wheat flour potato breadcrumbs cornmeal or similar ingredients.

Ingredients (Serves 4+)

  • 1 tbsp olive oil
  • 1 large  onion, chopped
  • 1 large red pepper, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes (Passata is better)
  • 750g pack vegan
  • Optional 120g vegan chicken ( Recommendation: Taste & Glory Roast Tenderstrips)
  • 100g cherry tomatoes, halved
  • Grated cheddar alttenative
  • handful basil leaves, torn half a
  • 125g ball vegan mozzarella, torn into chunks

Heat 1 tbsp olive oil in a large frying pan, add onions and stir for a minute, add peppers and cook for further 3 minutes. Add the optional chorizo and fry for a few more minutes, add the chopped tomatoes/passata and the garlic. Tip the gnocchi and stir.
Now it’s time to turn the oven on.
Pro tip: If you prefer a milder garlic flavour, add it after the onions but before the olives and fry until it is light brown.
Bring the contents to boil over medium heat, bringing it to a simmer. Add the basil and two-thirds of the mozzarella chunks, stir and transfer immediately to an ovenproof dish and cover it with uniformly distributed cherry tomato halves and the vegan chicken ( if using). Add the remaining mozzarella and grated cheddar. Bake until the cheese is bubbling and golden.  
Serve with a green salad. (Goes well with garlic bread)
Inspired by BBC goodfood.

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