Cheesy Gnocchi Traybake - Vegan Recipe Club

Ingredients

• 5 minute ‘ricotta’
• 35g/¼ cup sunflower seeds
• 1 clove garlic, roughly chopped
• 425g/15 oz firm tofu, drained and patted dry
• 2 tbsp lemon juice
• 1 tbsp olive oil
• ¾ tsp salt
• Pinch of black pepper
• 20g/⅓ cup nutritional yeast
• Gnocchi bake
• 1 x 400g/14 oz tin chopped tomatoes
• 2 tbsp tomato purée
• 100ml/½ cup boiling water
• 2 cloves garlic, finely chopped
• 1 tsp sugar or 2 tsp syrup (eg maple or agave)
• 1 tsp salt
• ¼ tsp black pepper
• 500g/18 oz cherry tomatoes
• 150g/5 oz spinach
• 700g/25 oz gnocchi (use gluten-free if needed)
• ½ tsp salt
• 15 fresh basil leaves, stalks removed
• 200g/2 cups vegan cheese, grated
• 5 tbsp vegan Parmesan (optional)
• Olive oil