• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. • Transfer to a bowl and set aside. TIP: Add extra oil if the gnocchi sticks to the pan.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based bacon bits, tossing, until browned, 3-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add soffritto mix, stirring occasionally, until softened, 4-5 minutes.

• To the pan of veggies, add garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in passata, the water and vegetable stock powder and simmer until slightly reduced, 1-2 minutes. • Return cooked gnocchi, along with the plant-based butter and baby spinach leaves, stirring to combine, 1 minute.

• Divide plant-based gnocchi between bowls. Sprinkle over plant-based bacon bits and flaked almonds. • Tear over parsley to serve. Enjoy!