Chorizo & Cherry Tomato Gnocchi Bake

• Meanwhile, heat a large frying pan over medium high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes.

TIP: If needed, add extra oil so the gnocchi doesn't stick to the pan!

• Drain pearl bocconcini. Set aside. • When the chorizo is ready, remove baking dish from oven. Stir in gnocchi, diced tomatoes with garlic & onion, garlic & herb seasoning, vegetable stock powder, a pinch of chilli flakes (if using), the brown sugar and the butter. • Stir in baby spinach leaves. Top evenly with bocconcini. Return gnocchi to oven and bake until cheese is melted, a further 8-10 minutes.

• Meanwhile, thinly slice pear. Roughly chop walnuts. Set aside. • In a medium bowl, combine pear, salad leaves and fetta cubes.

• Add a drizzle of olive oil to the salad. • Toss to coat, then season to taste. • Top with chopped walnuts.

Little cooks: Take the lead by tossing the salad!