Katy Beskow's Mediterranean Gnocchi Bake  | The Vegan Society

Ingredients

• 500g (2 cups) passata
• generous handful of basil leaves, finely chopped (reserve a few small leaves to garnish)
• 1 garlic clove, very thinly sliced
• 1 yellow (bell) pepper, roughly sliced
• 1 courgette (zucchini), roughly chopped
• 8 cherry tomatoes, halved
• 500g (1lb 2oz) potato gnocchi (ensure egg-free), rinsed with hot water
• 6 tsp vegan cream cheese, chilled
• generous pinch of sea salt and black pepper
• drizzle of extra virgin olive oil