Vegan Cheesy Gnocci

One of the easier recipes on this blog, but still to die for, is the vegan cheesy gnocci. Using fresh ingredients, this dish is a healthy delight that will become part of your weekly meals.

Gnocci

Makes 4 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Ingredients

  • 200 g Violife Creamy Original
  • 50 g Violife Prosociano Wedge
  • 2 Tbsp Olive oil
  • 1 red onion finely diced
  • 2 garlic cloves crushed
  • 200 g plum tomatoes sliced into quarters
  • 3 heaped Tbsp chopped black olives
  • 2 heaped Tbsp capers
  • 690 g jarred passata
  • 2 handfuls spinach
  • 1 handful fresh basil chopped
  • 1 handful fresh parsley chopped
  • 1/2 juice lemon
  • 500 g gluten free gnocchi

Method

  1. Preheat your oven to 200C with your oven dish inside.
  2. Firstly make the sauce by adding around 2 tbsp olive oil to a pan with the onion, garlic, chopped tomatoes, olives, capers and a pinch of salt and pepper to cook down for 5 minutes.
  3. Add the passata, stir and simmer for about 5 minutes.
  4. Meanwhile add the gnocchi to a large bowl and cover with boiling water.
  5. Add the spinach, basil, parsley and lemon juice to the sauce and stir until the spinach has wilted.
  6. Drain the gnocchi and add straight to the tomato sauce and mix.
  7. Pour the Gnocchi sauce into the heated oven dish. Top with the Creamy Violife (sliced) and grated Prosociano and place in the oven at 200C for 20 minutes.