Cherry Tomato Gnocchi

While the gnocchi is cooking, finely chop the brown onion and garlic. Thinly slice the apple. Grate the carrot. Lightly crush the black peppercorns (see ingredients) with a pestle and mortar 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, then 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, 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, apple and carrot, then toss to coat.