Cheesy Cherry Tomato & Leek Gnocchi

• Meanwhile, grate carrot. Thinly slice leek. Finely chop garlic. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • Return the frying pan to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with half the butter and drizzle of olive oil. Cook carrot and leek, stirring, until softened, 4-5 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! Add garlic, crushed peppercorns and garlic & herb seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, the water, brown sugar, vegetable stock powder and remaining butter. Stir to combine and simmer until slightly thickened, 4-5 minutes. Season with salt and pepper.

• Add the gnocchi to the sauce and stir to combine. Sprinkle with shredded Cheddar cheese. • Reduce heat to low, then cover with a lid (or foil) and cook until cheese has melted, 2-3 minutes.

• In a medium bowl, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Toss to combine and season to taste.