Shakshuka Gnocchi

A simple crowd pleasing dish using plenty of store cupboard ingredients. It's satisfying, impressive and easy to whip together.

Done in 25 minutes

Serves 4

Mia Jacobs

Dish by Mia Jacobs



The sauce

1.5 tbspolive oil

1 white onion, finely diced

1 red bell pepper

3-4garlic cloves, grated

2 tsppaprika

1 tspground cumin

1 tspground coriander

1/2 tspchilli powder

1 x 400g tingood quality plum tomatoes

to tastesalt and freshly cracked black pepper

Tahini yoghurt

125gvegan greek yoghurt


to tastelemon juice

to tastesalt

20mlcold water

Garlic breadcrumbs

45gpanko breadcrumbs

2 tbspolive oil

1garlic clove, grated

to tastesalt

To serve

1 tbspolive oil


to servevegan feta

to garnishfinely chopped parsley

to garnishfinely chopped coriander

Shakshuka without the eggs... you may think we've lost it but we think we've created something magical, because adding more carbs is only ever going to make things better, right?


Heat the oil in a large frying pan over a medium heat. Once hot, add the onions and peppers with a small pinch of salt and fry for 3-4 minutes until they start to brown and soften. 

Add the garlic, stir through the onions and peppers, frying for another minute or so. 

Season with all the spices and some freshly cracked black pepper, and fry for around 30 seconds, stirring frequently, until the spices are fragrant and slightly darker in colour. 

Pour in the plum tomatoes, breaking them down with a wooden spoon then fill half the tin with water and add to the pan. Cover and simmer the sauce for 20 minutes, or until thickened.

Whilst the sauce cooks, mix the tahini, yoghurt, water, lemon juice and salt in a bowl then set to one side.

Heat the 2 tbsp oil in a small frying pan and add the breadcrumbs, a pinch of salt and the grated garlic. Fry and toss the breadcrumbs until golden brown. Remove from the pan. 

(Optional step) In the same pan, fry the gnocchi for a minute with a drizzle of olive oil until golden

Tip the (fried) gnocchi into the sauce and stir to combine. 

Serve with dollops of the tahini yoghurt swirled through sauce, plenty of vegan feta, fresh herbs and the garlicky breadcrumbs. Serve and enjoy!

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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