Gnocchi in tomato cream sauce

Steps

1. Heat the oven to 200°C. Put the cherry tomatoes, eggplant and peppers on a tray.
2. Roast near the top of the oven for 25-30 minutes, until softened and slightly charred.
3. Wait until slightly cooled and remove skin from peppers.
4. Meanwhile cook the gnocchi according to package instructions.
5. Add the canned tomatoes, red pepper, eggplant, oat milk, nooch, chilli flakes, and garlic powder to the wok.
6. Add half the cherry tomatoes then blend with the immersion blender until smooth.
7. Add the gnocchi and remaining cherry tomatoes then turn on the heat and cook for few minutes. Top with basil.