Heat up the olive oil in a pan. Cook the onions for a minute or two on a medium heat until they turn translucent. Add the minced garlic, stir and cook for another minute.

Add the tinned tomatoes / passata, brown sugar, basil and frozen spinach and cook through until hot and the spinach has defrosted and been mixed through.

Add the gnocchi straight from the packet (no need to pre-cook).

Stir through the gnocchi and remove it from the heat.

Make the crunchy topping by blitzing the olive oil, nutritional yeast and garlic together in a food processor.

Toast the bread slightly so that it is crispy, or use a stale loaf. Break it into pieces and put it into the food processor with the garlic cloves, olive oil and nutritional yeast. Blitz until the bread is broken into breadcrumbs.

Put the gnocchi and tomato mixture into an ovenproof dish and sprinkle the breadcrumb topping over the top.

Bake in the oven at 180 degrees celcius for 30 minutes. If the breadcrumbs start to look like they are going too brown, cover with some foil to stop them burning.