Mushroom & Walnut Gnocchi Bolognese

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Boil the kettle. Heat a large, deep-sided frying pan with a drizzle of olive oil over a medium-high heat. Add the gnocchi and cook for 5 minutes until starting to colour and crisp. Meanwhile, coarsely grate the chestnut mushrooms. Finely slice the spring onion. Peel and finely slice the garlic. Dissolve the veg stock in 250ml (450ml) boiled water in a measuring jug and stir in the tomato paste, nutritional yeast and oregano. After 5 minutes, add the grated mushrooms to the pan with the sliced spring onions and garlic and cook over a high heat for 5 minutes further until softened. Meanwhile, chop the walnuts and basil finely. Once the mushrooms are softened, add the tamari to the pan and cook for 1 minute further. Add the tomato stock, chopped walnuts and half of the chopped basil and stir together. Simmer for 1-2 minutes until nicely combined, then season with a generous pinch of pepper. Serve the mushroom walnut gnocchi bolognese in bowls topped with the remaining chopped basil and a crack of pepper.