Put the almonds, rosemary leaves and sun-dried tomatoes, along with the oil from the jar, into a food processor or blender and add the roasted red peppers, garlic and generous pinches of salt and pepper. Add the cream a little at a time and keep processing until smooth (if you’re using a blender, you might need to add a little bit more cream so the sauce blends well).

Put a frying pan on a low heat and pour in the red sauce.

Meanwhile, cook the gnocchi in a large saucepan according to the packet instructions. Once they have floated to the surface, spoon them straight into the pan of sauce, adding a splash of the pasta water if needed to loosen it up, then stir everything together.

Finish with an extra pinch of pepper and serve with grated vegan Parmesan, if you like.