Veggie-Loaded Grilled Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, garlic, Italian herbs, soffritto mix, 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 separate 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. Add extra olive oil if the gnocchi sticks to the pan. Season with salt and pepper.

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 the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the diced tomatoes, butter, brown sugar, vegetable stock powder and a pinch of pepper. Stir to combine and simmer until fragrant, 5 minutes.

Preheat the grill to medium-high. Spread the gnocchi in 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 pear. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the rocket leaves and toss to coat.