Mediterranean Tomato & Oregano Gnocchi

Heat a large frying pan over a medium-high heat. Add the flaked almonds and cook until toasted, 2-3 minutes. Transfer to a plate. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Once the oil is hot, add the gnocchi in a single layer and fry, tossing occasionally, until golden, 8-10 minutes. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden! Transfer to a plate lined with paper towel. TIP: Add more olive oil if the gnocchi sticks to the pan.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and celery and cook, stirring, until softened, 3-4 minutes. Add the garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. Add the passata, water, kalamata olives, brown sugar and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened slightly, 2-3 minutes.

Stir the baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes.

Remove the pan from the heat and add the gnocchi. Toss to coat the gnocchi in the sauce, then season to taste with pepper.