A quick dinner ready to throw together from a few vegan cupboard staples
Ingredients (serves 2 as a main, 4 as a starter)
- 1 tbsp olive oil
- 1 cup grilled artichokes (chopped – from oil)
- 3 tbsp sun-dried tomato paste
- 1 cup mushrooms (sliced)
- 1 tsp chili flakes
- 1/2 tsp black pepper
- 1 pack ready prepared gnocchi
- 2-3 walnuts (finely chopped)
Heat the oil in a frying pan over a medium heat. Add the artichokes (drain most of the oil off), tomato paste, mushrooms and seasonings to the pan and fry together for around 5 minutes, allowing it to bubble slightly until the mushrooms are cooked.
Meanwhile cook your gnocchi by adding it to a pan of boiling water. It is ready when the gnocchi rises to the surface. This should take around 3-4 minutes.
Once the gnocchi is cooked, spoon about 1/2 cup of the water into the artichoke pan and stir it in to make it more of a sauce. Drain the gnocchi and add it to the frying pan. Stir all the ingredients together.
Finely chop the walnuts, sprinkle over the top and serve.