Sheet-Pan Gnocchi with Roasted Vegetables and Garden Herbs Sauce

Method

1. 1 Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 350℉.
2. 2 Spread the potato gnocchi, courgette, red pepper and garlic bulb across a lined baking tray. Drizzle with extra virgin olive oil, season with salt and pepper, and arrange in a single layer - if they are crowded they will steam rather than crisp.
3. 3 Roast for 30 minutes.
4. 4 After 15 minutes, add the cherry tomatoes and red onion to a second lined tray, season and place in the oven for the remaining 15 minutes.
5. 5 Place the smoked tofu, lemon juice and zest, fresh basil, mixed herbs, green chilli, hemp seeds, nutritional yeast, white miso paste and 4 tbsp unsweetened soya milk in a blender. Once the garlic is out of the oven, squeeze the softened cloves from the bulb directly into the blender. Blend until smooth and creamy, adding more soya milk a splash at a time until the sauce is silky but not runny.
6. 6 Spread the sauce across two bowls or plates. Top with the crispy gnocchi, roasted vegetables and a few pickled onions if using. Serve immediately.