First, roast the veggies. Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
Place the sliced onion and chopped aubergine into a baking tin or dish with the garlic cloves in the middle. Drizzle over a dash of olive oil, or water if preferred, and roast in the oven for 15 minutes.
Pop the cherry tomatoes into the dish and continue to roast for another 10 minutes until the aubergine is soft and gooey. Remove from the oven and cool slightly (this can all be done the day before if the opportunity arises).
Cook the gnocchi: Bring a large saucepan full of water to the boil, add the gnocchi and bring back to the boil. Simmer for a few minutes until it’s bobbing at the top of the pan, then drain well.
Whilst the gnocchi is in the pan, grab the roasted garlic cloves and remove the outer skin. Pop them in the bottom of a bowl and mash with a fork. Pour in the tinned tomatoes, add the herbs and season with salt and pepper. Mix really well to combine.
To make the cashew cheese sauce: Drain the soaked cashew nuts and place them in the bowl of a small blender. Add the remaining ingredients and blitz until smooth. Add more seasoning, nutritional yeast or water as need to get the flavour and a good pouring consistency.
OR to make the soya cream, mix the ingredients together in a small bowl with a whisk until everything is combined. Taste and add more seasoning as required.
Now it's time to bring everything together. Add the cooked gnocchi and roasted veg to the tomato sauce and gently stir well to combine. Spoon the mix into an oven proof dish then pour the cashew cheese or soya cream mix on top.
Bake in the oven at 180ºC for 15 minutes until everything is piping hot and the sauce starts to brown. Serve with a green salad and a big smile!
