Plant-Based Cherry Tomato & Spinach Gnocchi

Boil a full kettle

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Chop your cherry tomatoes in half

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced shallot with a pinch of salt and cook for 2-3 min, or until softened

Once softened, add the halved cherry tomatoes and cook for 3-4 min or until starting to soften

Dissolve your vegetable stock mix, balsamic vinegar and a generous pinch of sugar in 50ml [65ml] [85ml] boiled water – this is your balsamic stock

Once the tomatoes have softened, add the chopped garlic and tomato paste to the pan and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes, balsamic stock, dried basil and a generous pinch of pepper to the pan

Stir it all together and cook for 3-4 min or until thickened

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, reserving a cup of the starchy cooking water

While the gnocchi is cooking, wash your spinach then pat dry with kitchen paper

Once the tomato sauce has thickened, add the spinach to the pan and give everything a good mix up

Cook for 1-2 min or until the spinach has just wilted – this is your cherry tomato & spinach sauce

Add the cooked gnocchi to the cherry tomato & spinach sauce with a small splash of the starchy cooking water

Give everything a good mix up and cook for 1-2 min or until the sauce is thick and rich – this is your plant-based cherry tomato & spinach gnocchi