Cheesy Gnocchi Traybake

1. Preheat the oven to 180°C (fan)/350°F/Gas Mark 5.

5 minute ‘ricotta’ 

1. Blend the sunflower seeds in a food processor or using the milling blade on your blender.
2. Add the garlic and blend.
3. Add all the other ingredients and blend until smooth.
4. Set aside until needed.

Gnocchi traybake 

1. Using an ovenproof dish, combine the chopped tomatoes, tomato purée, boiling water, garlic, sugar, salt and pepper.
2. Add the cherry tomatoes, spinach, half the gnocchi and crumble in the ‘ricotta’ cheese. Mix everything together and make sure it’s evenly spaced.
3. Add in the rest of the gnocchi, distributing it evenly across the pan.
4. Sprinkle over the half teaspoon of salt then cover the top of the dish with the fresh basil leaves.
5. Evenly distribute the vegan cheese over the top and finish with a drizzle of olive oil.
6. Cover the top of the dish with foil and place in the oven for 15 minutes.
7. Remove from the oven, take off the foil and then place the dish in the oven for another 15 minutes or until golden and the cheese has melted.

Optional serving suggestions: antipasto, crusty bread, garlic bread, olives, olive tapenade, roasted vegetables, salad, steamed vegetables, vegan feta salad, vegan mayo