Gnocchi are delightful little dumplings that are incredibly comforting and satisfying. We paired them with a really punchy puttanesca sauce that’s full of flavour and super quick and easy to make! Dinner is sorted.

Ingredients:
1 tbsp oil from a jar of sun dried tomatoes
1 tbsp olive oil
2 sun dried tomatoes 
2 cloves garlic
1 tsp chilli flakes
100g pitted kalamata olives
2 tbsp capers
1 small sprig rosemary
2 sage leaves (optional)
½ tsp dried oregano
200g good quality cherry tomatoes
400g good quality chopped tomatoes
2 sprigs fresh parsley
Salt, pepper and sugar to taste
500g vegan gnocchiTo Serve50g Rocket2 tbsp nutritional yeast
Extra virgin olive oil (to drizzle)

Prepare the ingredients | Finely slice the sun dried tomatoes | Grate the garlic | Halve the olives | Pick the rosemary and sage and finely slice | Halve the cherry tomatoes

Cook the sauce | Warm the oils in the frying pan and over medium heat | Add the sun dried tomatoes to the pan and stir for 1 minute | Add the garlic and chilli flakes and stir for 30 seconds | Add the olives and capers and stir for 1 minute | Add the rosemary, sage and oregano and stir for 1 minute | Add the cherry tomatoes and stir for 1 minute | Add the chopped tomatoes, stir to combine, turn down the heat, put the lid on and simmer for 10 minutes, stirring occasionally

Prepare the gnocchi | Fill a saucepan with boiling water from the kettle, put it on the stove over a high heat and add a big pinch of salt | Add the gnocchi to the pan and cook according to the package instructions (usually 2-3 minutes) | Drain the gnocchi

Mix the elements | Pick the parsley leaves and roughly chop | Taste the sauce and season to perfection with salt, pepper and sugar | Transfer the gnocchi into the frying pan, sprinkle over the parsley and stir to combine

Time to serve | Spoon the Gnocchi Puttanesca into serving bowls, sprinkle over a little nutritional yeast, dress with rocket, drizzle over a little olive oil, season with salt and pepper and serve immediately

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