Mediterranean-Style Vegetable Gnocchi With Basil & Vegan Cheese

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle, then heat a large, wide-based pan (preferably non-stick), with a generous drizzle of vegetable oil over a high heat

Cut your courgette[s] into quarters lengthways then slice finely

Once the pan is hot, add the sliced courgette with a pinch of salt and cook, covered, for 1-2 min or until starting to soften

Chop your cherry tomatoes in half

Once the courgette has slightly softened, add your roasted garlic paste, dried oregano and the halved tomatoes

Cook for a further 2-3 min or until the tomatoes have started to break down

Meanwhile, add your gnocchi to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the gnocchi and reserve a cup of the starchy cooking water

Once the tomatoes have slightly softened, add the chopped tomatoes and your black olives with a generous pinch of black pepper and give everything a good mix up

Cook for 1-2 min or until the olives are warmed through – these are your Mediterranean-style vegetables

Chop your basil finely, including the stalks

Grate your cheddar flavour block[s]

Wash your spinach, then pat it dry with kitchen paper

Tear your cheese flavour slice into bite-sized pieces

Stir the drained gnocchi through the Mediterranean vegetables and season with a pinch of black pepper

Add the spinach to the pan and stir for 1-2 min until the spinach has wilted – this is your Mediterranean-style vegetable gnocchi

Tip: If the sauce is looking a little dry, add a splash of the reserved starchy cooking water