Cheesy Veggie-Loaded Grilled Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, zucchini, garlic, celery, carrot, dried oregano, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened, 6-7 minutes.

While the veggies are cooking, heat enough olive oil to coat the base of a second large frying pan over medium-high heat. When the oil is hot, cook the gnocchi (see ingredients) in a single layer and fry, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Add extra olive oil if the gnocchi sticks to the pan. Season to taste. TIP: Allow the undersides to become golden before tossing!

Add the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the diced tomatoes, butter, brown sugar, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and a pinch of pepper. Stir to combine and simmer until fragrant, 5 minutes.

Preheat the grill to medium-high. Transfer the gnocchi to a baking dish and top with the sugo. Sprinkle with the shredded Cheddar cheese and sage leaves. Grill until the cheese is melted and golden, 5-10 minutes. While the gnocchi is grilling, thinly slice the cucumber into half-moons. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the cucumber and rocket leaves and toss to coat.