Cheesy Cherry Tomato Gnocchi

While the gnocchi is cooking, finely chop the brown onion and garlic. Roughly chop the tomato. Grate the carrot. Lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 3-5 minutes. Add the garlic, crushed peppercorns and garlic & herb seasoning and cook until fragrant, 1 minute. Add the tinned cherry tomatoes, the water, butter, brown sugar and vegetable stock powder. Stir to combine and simmer until slightly thickened, 4-5 minutes.

Add the gnocchi to the sauce and stir to combine. Sprinkle with the shredded Cheddar cheese. Reduce the heat to low, then cover with a lid (or foil) and cook until the cheese has melted, 5-6 minutes.

In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Add the mixed salad leaves, tomato and carrot and toss to coat.