Page 65 - Vegan Life - Issue 59 (February 2020)

Gnocchi & Tomato Bake

Serves 4

This gnocchi bake is a great stand alone
dish, but is also great served with salad or
vegetables. The crunchy cheese topping,
the tomato sauce and gnocchi make for a
delicious combination.
For the gnocchi:
• 600g (21oz) butternut squash,
peeled and chopped
• 400g (14oz) buckwheat flour
• 2 tbsp nutritional yeast

For the sauce:
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, puréed
• 2 400g (14oz) tins chopped tomatoes
• 1 tsp sugar
• 200g spinach

For the topping:
• 80g (3oz) dairy-free cheese, grated
• 80g (3oz) panko breadcrumbs
• 1 tsp dried oregano
1 Bring a pan of water to the boil and
add the butternut squash. Cook until sot,
then mash until smooth. Stir through the
buckwheat flour and nutritional yeast, then
mix to form a dough and season to taste.
2 Next, roll out the dough into a long think
sausage shape and cut into pieces that are
roughly 15mm long. Bring a pan of salted
water to the boil and add the gnocchi to the
boiling water. Cook for 3-4 minutes until they
float to the surface and are cooked through.
3 For the sauce, in a saucepan, heat the olive
oil over a medium-high heat. Add the onion
and garlic and sauté for 4-5 minutes. Add the
tomatoes, sugar and spinach and cook for a
further 6-8 minutes, season to taste.
4 Pre-heat the oven to 200°C/400°F/Gas 6.
Stir the sauce through the gnocchi and tip
into an oven proof dish. Sprinkle with the
cheese, breadcrumbs and oregano then
place in the oven for 20-25 minutes, until the
top has browned.
Per serving (575g)
Calories: 661, Carbohydrates: 131g,
Sugars: 17g, Salt: 1.6g, Fat: 12g,
Saturates: 5.1g, Protein: 23g

Recipe created in-house by the
Vegan Life Chefs

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