Cheesy Veggie-Loaded Grilled Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, garlic, 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 second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients) in a single layer and cook, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season.

TIP: Allow the undersides to become golden before tossing! Add extra olive oil if the gnocchi sticks to the pan.

Add the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the chopped tomatoes, butter, brown sugar and vegetable stock powder, then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.

Preheat the grill to medium-high. Spread the gnocchi over a baking dish and top with the sugo sauce, then sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-10 minutes. Meanwhile, finely chop the celery. Roughly chop the tomato and the pear (see ingredients). In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the celery, tomato, pear and rocket leaves and toss to coat. Season to taste.