Gnocchi with tomato sauce, vegan mozzarella and basil.
pan with lid
terracotta bowl or casserole dish
400gtomato sauce(14 oz)
200gplant-based mozzarella(7 oz)
extra virgin olive oil
nutritional yeast (or other parmesan alternative)
Prepare the Sauce
Heat some oil on the pan and add the garlic clove (peeled). Add the tomato sauce, a pinch of salt, 4/5 basil leaves and let it cook for about 30 minutes, covered with the lid.
After 30 minutes, remove the garlic clove and the basil leaves from the sauce, then transfer the sauce to a large bowl.
Cook the Gnocchi
Put some water on the burner and salt it when it starts boiling.
When the water boils again, put the gnocchi into it.
If you are using pre-made gnocchi cook them for the time indicated on the package.If you are using homemade gnocchi, follow the cooking steps in our dedicated recipe.
Assemble and Bake
Drain them with the sieve/skimmer and gradually move them into the bowl with the sauce.Gently mix with the spoon.
Cover the bottom of the terracotta bowl/casserole dish with some oil, then make a layer of gnocchi, one of shredded mozzarella and one of "Parmesan".Continue with another layer of gnocchi, shredded mozzarella and "Parmesan" until you fill the casserole or finish the ingredients.
Bake them for 5-10 minutes, in a pre-heated, static oven + grill at 200°C/392°F. Or separately in an oven (3-4 minutes) and then under a grill (2-3 minutes).Serve warm! Don't burn your tongue. ;)
Conservation You can put them in Tupperware and store them in the fridge for 2-3 days.