Saucy Harissa Gnocchi Traybake With Tahini Drizzle

Preheat the oven to 190°C.

Add the plum tomatoes to a medium-sized baking dish and mash them with a fork or potato mash. Mince the garlic and roughly chop the sun dried tomatoes, if using. Add these to the tomatoes along with the harissa, gnocchi, drained butterbeans and plenty of salt and pepper. Stir to combine, then add the cherry tomatoes. Sprinkle over the nutritional yeast, if using.

Cover with silver foil and bake for 15 mins covered, then remove the foil and bake for another 10 mins.

Meanwhile, make the tahini drizzle. Whisk together the tahini, lemon juice, 1 tsp of olive oil and 1 ½ tbsp of cold water until smooth and season well with salt and pepper. Add more water if needed, to thin it out to a drizzle consistency.

When ready to serve, drizzle the tahini over the traybake and scatter over your herbs.