Spinach Gnocchi with Arrabiata Sauce

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!

Warm Cumin & Fennel sprinkles click here