Soft, pillowy gnocchi coated in a flavoursome tomato and mushroom sauce. Suitable for veggies!
Gnocchi are so much easier to make than fresh pasta, I feel. Though they do add a good amount of time to the overall cooking time so why not make a big batch and freeze them on a parchment lined baking sheet? Once frozen, transfer them to a freezer bag and return to the freezer until needed. Cook from frozen but allow a little extra boiling. They will be cooked when they rise to the top of the water.