This quick and easy supper recipe is great for veganuary, or just anytime throughout the year. We prefer to cook from scratch rather than buy vegan ‘alternatives’ and served with a fresh green salad this dish really packs a savoury punch.
Serves 2 or 3.
6 tbsp extra virgin olive oil
2 medium hot chillies, finely sliced
2 garlic cloves, chopped
a handful of basil leaves
400g can of chopped tomatoes
salt and pepper to taste
250g fresh spinach gnocchi – we like La Tua Pasta
Heat the olive oil in a pan. Add the chilli and garlic then gently stir for a minute. Add the basil leaves and gently wilt them.
Add the chopped tomatoes to the pan. Simmer for at least 10 minutes, until the sauce has thickened a little. Season to taste. Meanwhile, cook the gnocchi for a few minutes in large saucepan of boiling, salted water with a dash of olive oil.
Drain the gnocchi and pour over the Arrabiata sauce. Sprinkle generously with some of our savoury seeds (we’ve used Warm Cumin & Fennel), a bit more fresh basil and serve with a fresh, crisp salad. Enjoy!