For the gnocchi

• 500g gnocchi
• 2 tbsp olive oil
• 2 tbsp vegan butter
• 3 cloves garlic
• 2 tbsp BOSH! nutritional yeast (nooch)
• 5g fresh basil leaves
• Salt and pepper to taste

For the puttanesca

• 2 cloves garlic
• 2 tbsp capers
• 75g good pitted black olives (we like kalamata)
• 1 tsp chilli flakes (more if you like it spicy)
• 1 tin good quality chopped tomatoes
• 1 tbsp maple syrup or sugar (more to taste)
• 10g basil leaves
• Salt and pepper to taste

Nooch! 100g

£3.75 - £22.50

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Prepare the sauce

1. Peel and grate the garlic
2. Warm the olive oil in the frying pan over a medium heat
3. Add the garlic to the pan and stir for 30 seconds
4. Add the capers, olives and chilli flakes and stir for 1 minute
5. Add the chopped tomatoes to the pan and stir to combine
6. Put the pan in the oven and roast the puttanesca as you prepare the gnocchi (10-15 minutes)

 
Prepare the gnocchi 

1. Add the gnocchi to a pan of boiling water and cook for 2-3 minutes, drain the gnocchi and set to one side
2. Peel and roughly chop the garlic
3. Finely slice the basil leaves
4. Add the olive oil and butter to the pan and warm over medium heat until the butter has melted
5. Add the garlic to the pan, fry until the garlic has become aromatic and slightly golden, remove from the pan and discard
6. Add the gnocchi to the pan and fry until golden and crispy
7. Drain off any excess oil from the pan (you can do this by tipping the gnocchi into a colander before tipping it back into the pan
8. Sprinkle over the nooch, basil and a little salt and pepper and toss to combine

Finish and serve 

1. Finely slice the basil leaves
2. Remove the pan from the oven add the maple syrup and stir, taste and season with salt and pepper
3. Stir the basil into the sauce (saving some for garnish
4. Spoon the sauce into bowls, sprinkle over a little nooch, spoon the gnocchi onto the sauce, dress with a little basil and serve immediately