Vegan Gnocchi with Tomato Sauce

Heat the olive oil in a large pan over medium heat. Add the diced red onion and cook for a few minutes until it softens and turns slightly translucent.
1 tablespoon olive oil
1 medium red onion
Toss in the chopped garlic and cook for another minute until it becomes fragrant.
2 large garlic cloves
Add the chopped sundried tomatoes and fresh thyme. Stir them in and let everything cook for a minute to release the flavors.
½ cup sundried tomatoes
1 tablespoon fresh thyme
Season with salt and pepper, then pour in the vegetable stock and crushed tomatoes. Add a pinch of sugar to balance the acidity of the tomatoes. Give everything a good stir.
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup vegetable stock
2 cans (14 oz / 400 g) crushed tomatoes
A pinch of sugar
Let your sauce simmer on low heat for about 30 minutes, or until it thickens to your liking.
Cook your gnocchi in salted boiling water according to package instructions.
1 lb gnocchi
When the sauce is ready, toss in the cooked gnocchi together with the plant-based Parmesan and basil leaves.
⅓ cup plant-based Parmesan
6-8 fresh basil leaves
Adjust the seasoning to taste and serve immediately, with some extra Parmesan on top if you like.