Katy Beskow's Mediterranean Gnocchi Bake | The Vegan Society

Name: 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

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Dig into this hearty gnocchi one-pot for a summery yet substantial supper.

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Roasting pan
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Chef's knife
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Aluminum foil
Measuring spoon
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Pastry brush

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