Creamy Beef & Zucchini Gnocchi

• Meanwhile, slice zucchini into half-moons. Roughly chop tomato. • Return pan to medium-high heat with a drizzle of olive oil. • Cook zucchini and tomato, stirring, until softened, 4-6 minutes. Transfer to a second plate.

• Return pan to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic paste, Nan's special seasoning and Italian herbs, until fragrant, 1 minute. • Stir in light cooking cream, chicken-style stock powder and the water. Return cooked gnocchi and veggies to the pan and toss until combined, 1 minute.