Baked Meatball Gnocchi with Tomato and Herb Sauce
Ingredients
- 325g baby plum tomatoes
- 2 large cloves garlic, grated
- 1 red onion, chopped
- 1 red chilli, chopped (remove seeds for less spice)
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp mixed herbs
- 1 and 1/2 tsp balsamic vinegar
- Vegan meatballs (using leftover Gousto burgers or other vegan meatballs)
- 400g passata
- 500g gnocchi
- 2 tbsp nutritional yeast
- 3 heaped tbsp panko breadcrumbs (or blended bread)
- Black pepper
Preparation
Preheat the oven to 200 degrees Celsius.
In a Pyrex dish or roasting tin, combine baby plum tomatoes, grated garlic, chopped red onion, chopped red chilli, mixed herbs, oregano, smoked paprika, and balsamic vinegar. Add a splash of oil and toss the vegetables until coated in the spices, herbs, and oil. Roast in the oven for 25 minutes, stirring halfway through.
Cook the vegan meatballs according to package instructions. If using Gousto burgers, roll bits into meatballs and bake on a tray for 12-15 minutes.
Once the roasted vegetables are cooked, use the back of a spoon to crush the tomatoes and create a chunky sauce.
Add the cooked vegan meatballs, gnocchi, a pinch of black pepper, and passata to the roasted veggies. Mix well until the gnocchi is coated in the sauce.
Sprinkle nutritional yeast and panko breadcrumbs over the mixture.
Bake in the oven for an additional 25 minutes.
Serve the baked meatball gnocchi hot and enjoy!