Inspired by the traditional Calabrian dish of fluffy spinach polpette dumplings in tomato sauce, this recipe uses three incredible vegan swaps – Sunny and Luna spinach gnocchi, an organic roasted garlic sauce by Mr Organic, and superstraccia by Julienne Bruno – and is ready in just ten minutes. Sunny and Luna’s spinach gnocchi is fried in a non-stick pan until fork-tender, crisp and fluffy, then served on top of a roasted garlic tomato sauce and served with a quick and easy vegan lemon cream. This makes the perfect first course to a dinner party or a speedy midweek supper.
@pasta.nipotina made us this amazing recipe for Veganuary, or as we are calling it, Joyanuary! Highlighting the best of easy vegan swaps to make your life as easy as possible when going for a plant-based dinner.
3 tbsp good-quality extra virgin olive oil, plus extra to fry gnocchi
1 350g jar of Mr Organic roasted garlic pasta sauce
1 small bunch basil or chives, finely chopped, plus extra to garnish
1 pack Sunny and Luna spinach gnocchi
½ a 175g tub of Julienne Bruno superstraccia
1 large lemon, zested and juiced
Flaky salt and fresh black pepper
Pine nuts or flaked almonds, to serve
Add 3 tbsp olive oil to a large frying pan and put pan over a medium heat. Add the roasted garlic pasta sauce and bring to a gentle simmer.
Meanwhile, add the finely chopped herbs and the juice and zest of a lemon to the superstraccia in a small bowl, fold through, and season to taste with a crunch of black pepper and flaky salt.
In another non-stick frying pan, add a tablespoon more olive oil and set over a medium heat. Add the gnocchi and fry for 6 minutes, shaking the pan every so often, until the gnocchi is fork-tender and crisp. Transfer to a bowl and add the pine nuts or flaked almonds to the pan. Fry for 1-2 minutes until golden and fragrant.
To serve, spoon the tomato sauce onto a serving platter, add the gnocchi, a drizzle of the lemon superstraccia cream, toasted nuts, finely chopped herbs, and a crunch of black pepper. Serve while hot.