Cheesy Grilled Gnocchi & Veggies

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, dried oregano, soffritto mix, a pinch of chilli flakes (if using) and the salt, stirring, until softened, 6-7 minutes.

• Meanwhile, heat a second large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). • Season, then remove from heat.

TIP: Only start tossing the gnocchi once they're beginning to look golden underneath.

TIP: Add another drizzle of olive oil if the gnocchi is sticking to the pan!

• To the pan with the veggies, add tomato paste. Cook, stirring, until heated through, 1 minute. • Add diced tomatoes with garlic & onion, the butter, the brown sugar, rosemary and vegetable stock powder. Season with pepper. • Stir to combine, then simmer until fragrant, 5 minutes. Stir through baby spinach leaves until wilted, 1 minute.

• Preheat grill to medium-high. • Transfer cooked gnocchi to a baking dish with the sauce and the water. Stir to combine. Sprinkle with shredded Cheddar cheese. Grill until cheese is melted and golden, 5-10 minutes. • Meanwhile, thinly slice pear. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and salad leaves. Toss to coat.

TIP: Grills cook fast, so keep an eye on the gnocchi!