Method:
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Preheat the oven to 180C.
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Cook the gnocchi according to the packet instructions.
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Heat a little oil in a sauce pan and add the red onions, saute until soft and translucent.
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Add the garlic, celery, thyme and rosemary to the onions and cook for another few minutes.
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Remove from the heat and stir in the Dijon mustard, Coconut Collab Gut Health Plain yoghurt, soya yoghurt, rice milk and a squeeze of lemon juice.
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Add the cooked gnocchi and cannellini beans, season and stir well to fully coat in the sauce.
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Pour into a baking tray and cook for 15 minutes.
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While the gnocchi bake is cooking prepare the chicory.
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Mix the chicory, with the cider vinegar, agave syrup and smoked paprika.
To serve, spoon the gnocchi onto a plate, place the roasted chicory and washed red chard alongside it. Sprinkle over the vegan ‘feta’, walnuts and hemp seeds.
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Lay out on a baking tray and roast for 15 minutes.
