This dish is surprisingly tasty for so few ingredients! The tomatoes and garlic combine with the starchiness of the gnocchi to create a rich, unctuous, umami sauce.

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50g vegan bacon lardons (optional)

250g gnocchi (e.g. De Cecco)

1 tbsp vegetable oil

200g cherry tomatoes

2 cloves garlic

1 tsp bouillon powder

fresh basil leaves, torn

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1. Fry the vegan bacon lardons according to the pack instructions, if using. Set aside.

2. Cook the gnocchi in a pan of salted water, according to the pack instructions. Reserve about half a cup of cooking water. Drain the gnocchi and set aside, covering the pan with a lid.

3. Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. When hot, add the whole cherry tomatoes and fry, stirring regularly. Keep frying and stirring the tomatoes until they are starting to burst. Squash them with the back of a spoon to make a sauce, being careful not to splash yourself. Reduce the heat a simmer.

4. Add the garlic and bouillon powder to the tomatoes and simmer for at least 10 minutes. Add a little of the reserved cooking water to loosen, if needed. Taste and season with salt and pepper.

5. Keeping the sauce on the heat, add the cooked gnocchi and the cooked lardons, if using. Stir well to coat, adding more cooking water if needed to reach the desired consistency.

6. Serve sprinkled with the torn fresh basil leaves.

You can top this dish with melted vegan mozzarella. Preheat the grill to high. Once you have added the gnocchi (and lardons) to the sauce, sprinkle the top of the pan with grated vegan mozzarella and spray with a light coating of vegetable oil. Place under the grill for a few minutes until the cheese melts.