Pre heat your oven to 180C and place the gnocchi into a large bowl. Pour boiling water over the gnocchi and leave to sit for 2 minutes to soften and then drain. Transfer to a large baking dish and set aside.
To a large saucepan on a medium to high heat add olive oil followed by your onion and garlic. Fry for a few minutes and then add your red pepper and cherry tomatoes and fry for another few minutes until they start to soften.
Add the tin of chopped tomatoes, the vegetable stock, oregano, basil, chill flakes, salt, black pepper and red wine vinegar. Mix well and leave to simmer for about 15 minutes on a low to medium heat.
Pour the tomato sauce over the gnocchi and mix well. Mix in the grated cheese and top with the vegan babybel, dollops of pesto and more black pepper.
Bake in the oven for around 40 minutes, until the top goes nice and crispy and the cheese is melted. Remove from the oven and serve warm.