Preheat the oven to 180°C.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes, then add the garlic for 1 minute.

Add the whole plum tomatoes, crushing them with a spatula to release their juices.

Add the coconut milk, basil, oregano, salt and pepper. Stir to combine.

Add the gnocchi straight from the pack and stir to coat in the sauce. Bring to a simmer and cook until the gnocchi are tender. This should take roughly 10-12 minutes.

Stir in the spinach until wilted, then remove from the heat and top with dairy-free cheese.

Transfer to the oven and bake for 8-10 minutes, or until the cheese is fully melted & starts to form a golden crust.

This creamy one pot gnocchi bake is best served right away. Enjoy this delicious dish hot alongside a glass of chianti.