Method 

Firstly make your gnocchi by either using leftover mashed potatoes, or boiling a few potatoes and draining them, then letting them cool and making some mash. 

Next add the flour gradually and work it into the potato, add the salt and oregano, and more flour, then knead until all the flour is used up and you have a dough that isn’t sticky but soft. 

Divide the dough into 4 and roll out into a thin sausage shape about 1cm thick. Cut this into 2cm pieces, then roll each one up the back of a fork to create a slight indent. This will help hold onto the sauce when you’re eating it. 

Leave these separated on a floured board while you get the tomato sauce ready. 

For the tomato sauce, heat the oil in a large frying pan, then soften the onion and pepper for about 5 minutes. 

Stir in the garlic and fry for 1 minute more, then tip in the tomatoes and bring to the boil, then to a simmer. 

Add the gnocchi, and gently stir once. 

Simmer for 10-15 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season with salt and pepper, then transfer to a large ovenproof dish. 

Scatter with the vegan mozzarella, then grill for 5-6 minutes until the cheese is bubbling and golden. 

Scatter with a little basil if you’re using it, and serve with a small fresh salad.