1. First, preheat oven to 200°C (390°F).

2. Next, heat olive oil in a pan or skillet over medium heat. Add the red onion and garlic with a pinch of salt, then cook for 2–3 minutes until softened and fragrant.

3. Stir in the courgette and cook for another 5 minutes until slightly softened. Then, add the kidney beans and cook for two more minutes. 

4. Pour in the tomato sauce, plant-based cream, oregano, salt, and pepper. Stir well to combine and heat the mixture through.

5. Next, add the fresh gnocchi and mix until everything is well-coated. If the sauce feels too thick, add a splash of water to loosen it up. ( I used to add half a cup )

6. Then, stir in 1/2 cup vegan cheese to make the sauce creamier, along with a handful of spinach. Cook for a few more minutes until the sauce thickens slightly and the spinach wilts.

7. After that, transfer the gnocchi mixture to an oven tray. Sprinkle one cup shredded vegan cheese on top, then bake for 15-20 minutes until it's lightly golden and bubbly. 
8. To finish, sprinkle fresh basil and chilli on top.

Enjoy!