Cheesy Mexican-Spiced Grilled Gnocchi

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, corn and carrot, tossing, until lightly browned, 4-6 minutes. Transfer to a bowl.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out!

• Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: Add extra oil if the gnocchi is sticking to the pan!

• Preheat grill to medium-high. • SPICY! This spice blend is hot. Add less if you're sensitive to heat. To pan with the gnocchi, add Mexican Fiesta spice blend and garlic paste. Cook, tossing, until fragrant, 1 minute. • Return cooked veggies to the pan, then add the water, the brown sugar, the butter and passata. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.

Custom Recipe: If you've upgraded to smoked Cheddar cheese, grate the cheese. Sprinkle it over the gnocchi in the same way as above.