Golden gnocchi bowl (ve)

Boil the potatoes in their skins until tender. Then drain, allow to cool slightly and peel whilst still warm and mash until completely smooth.

On a floured surface, combine the mashed potato, plain flour, salt and tumeric.

Knead gently until a soft dough forms, do not overwork the dough or the gnocchi will become heavy.

Roll the dough into long sausages and cut into 2cm pieces.

Bring a large pot of water to the boil and cook the gnocchi in batches. They are ready when they float to the surface (approx. 2 to 3 minutes).

Drain and rinse under cold water to stop the cooking , then toss with a little oil to prevent sticking.

In a blender, combine the passata, tofu, nutrtional yeast, tomato puree, olive oil, garlic powder and dried oregano.

Blend on high speed for 2 minutes until the sauce is thick and velvety.

Steam or blanch the green beans and frozen peas for 3 minutes until tender-crisp. Rinse under cold water to keep them bright green.

In a large mixing bowl or pan, combine the gnocchi, blanched peas, green beans, and halved cherry tomatoes.

Heat the creamy tomato sauce on a medium heat and once hot, pour over the gnocchi mixture and toss gently until every piece of gnocchi is coated.

Portion into individual pots and top each with spring onions (optional) and 10g of crispy fried onions (optional) just before serving.