Cheesy Veggie-Loaded Grilled Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, capsicum, garlic, carrot, dried oregano, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened and fragrant, 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, cook the gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. TIP: Allow the undersides to become golden before tossing! TIP: Add extra olive oil if the gnocchi sticks to the pan.

Add the tomato paste to 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. While the gnocchi is grilling, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the cucumber, pear and rocket leaves and toss to coat. Season to taste.

Divide the cheesy veggie-loaded gnocchi with sugo sauce between bowls. Serve with the rocket and pear salad.