I would say - get some vegetables, cut them into 2cm pieces, and roast them with olive oil and salt.

I would recommend: Asparagus, zuccini, capsicum, red onion, pumpkin, cauliflower and eggplant, for example. The pumpkin will need a little longer to roast.

Then, when they are soft and delicious and caramalised, stir through a little rich tomato sauce (even a jar one with basil and garlic would be fine). Then toss through the gnocci at the end! You could also add some vegan cheese as an option...