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, 5-6 minutes.

While the veggies are cooking, heat a generous drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry until golden, 6-8 minutes.TIP: Allow the undersides to become golden before tossing! If the gnocchi doesn't fit in a single layer, fry in batches until golden. Add extra olive oil if the gnocchi sticks to the pan. Season with a pinch of salt and pepper.

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, 5-7 minutes.

Preheat the grill to medium-high. Spread the gnocchi over a medium baking dish and top with the sugo sauce. 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. TIP: Toss the salad just before serving to keep the leaves crisp!