INGREDIENTS 

• 500g Gnocchi (gluten free)
• 2 tbsp. olive oil
• 225g 'Heck Super Green Sausages', chopped and rolled into even sized balls
• 1 onion, finely chopped
• 2 courgettes, roughly chopped
• Handful cherry tomatoes, halved
• Handful frozen peas, defrosted
• 1 jar Sacla' Vegan Basil Pesto
• Handful flat leaf parsley, finely chopped

INSTRUCTIONS 

1. Add the gnocchi to a pan of boiling, salted water and cook as per pack instructions. Drain and set aside
2. Heat half the oil in a deep frying pan, add the ‘sausage balls’ and cook until pale golden and cooked through. Remove and set aside
3. Heat remaining oil in the pan. Add the onion, season and cook for 2 mins. before adding the courgettes and cooking for a further 5-6 mins. until golden. Add the tomatoes and cook until split, then stir in the peas
4. Return the sausage balls‚ and gnocchi to the pan and stir in the Sacla' Vegan Basil Pesto. Cook for a few mins. before stirring again
5. Transfer to a serving dish and garnish with parsley.