Try this contemporary vegan sensation from award-winning vegan blogger VegieHead.

Pan-fried sage and basil gnocchi

Serves 4
500g floury potatoes, such as Desiree, diced
180g plain flour, plus extra
1 tablespoon finely chopped sage
1 tablespoon finely chopped basil
1 tablespoon safflower oil
150g pitted mixed olives, chopped
1 red chilli, deseeded and thinly sliced
100g baby spinach
80g drained sun-dried tomatoes in oil, chopped
200g bottled or tinned artichoke hearts
handful of basil, torn
200g herbed almond cheese, crumbled*
sea salt and black pepper

1. Steam potatoes for 20 minutes until soft. Preheat oven to 100°C and put a baking tray inside to warm.
2. Mash potatoes and sift in 150g flour, herbs and a pinch of salt. Mix until just combined, adding remaining flour. Turn dough on to a floured surface and knead for 1 minute. If it is sticky, add more flour, 1 teaspoon at a time. Rest dough for 10 minutes.
3. Bring a large saucepan of salted water to the boil, then reduce to medium-high. Divide dough into four pieces, roll into long sausages, and slice into 2cm pieces. Lower gnocchi in batches into water using a slotted spoon, and cook for 5 minutes, or until they float. Remove from pan as they cook, lay them on the tray and keep warm.
4. Heat oil in a large frying pan over medium-high heat and fry gnocchi in batches, keeping cooked gnocchi warm on the tray. Add olives and chilli, and cook for 5 minutes. Add spinach, tomatoes, artichokes and basil. Return gnocchi to pan and gently toss with vegetables. Season with pepper and serve with cheese.
* Recipe for Herbed Almond Cheese is in cookbook; otherwise, you can purchase similar products from The Crueltyfree Shop.

Meet the expert
Adele McConnell is the founder of the highly successful vegan food blog, and the author of The Vegan Cookbook (Duncan Baird Publishers), from which this recipe is reproduced with kind permission.
Image: © Commissioned Photography Keiko Oikawa/Duncan Baird Publishers, 2014