Rich flavoursome tomato sauce with gnocchi makes a great midweek alternative to pasta. It's fuss free and packed full of Italian flavours.

Ingredients

  • 1 yellow pepper, cut into chunks
  • 1 red pepper, cut into chunks
  • 1 red onion, cut into eighths
  • 1 courgette, thickly sliced
  • 1 sprig of rosemary, leaves finely chopped
  • 2 sprigs thyme, leaves finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 8 vegan sausages
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 1 x 400g/14oz can chopped tomatoes
  • 400ml/14fl oz vegetable stock
  • 450g/16oz ready-made potato gnocchi
  • 100g/3½oz vegan cream cheese. Oatly and Nush work well
  • 1 tbsp chopped parsley, to garnish

        Method

        1. Preheat the oven to 200°C/400°F/gas mark 6.
        2. Put the peppers, onion, courgette, rosemary and thyme in a roasting dish. Drizzle with half the olive oil and season with salt and pepper. Toss well then roast for 10 minutes.
        3. Brush the sausages with the rest of the oil. Add them to the dish and return to the oven for 10 minutes.
        4. Transfer the sausages to a plate. Stir the garlic, paprika and tomato purée into the vegetables, followed by the tomatoes and stock.
        5. Return the sausages to the dish and bake for 15 minutes. Stir in the gnocchi and return to the oven for 5 minutes.
        6. Remove from the oven and stir in the cream cheese. Sprinkle with parsley and serve.

        Chef’s tip: If you can’t get fresh herbs, try 1 tsp of mixed dried Italian herbs, or use vegan cream cheese with garlic and herbs.

        For more great ‘Main Meals’, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        35 mins

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