NZ Cheese & Hidden Veg Baked Gnocchi

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, courgette, celery and carrot. Season with pepper and cook until softened, 5-6 minutes.

While the veggies are cooking, heat a generous drizzle of olive oil in a large frying pan over medium-high heat. When the oil is hot, add the gnocchi in a single layer and fry until golden, 6-8 minutes. TIP: Allow the undersides to become golden before tossing! If the gnocchi doesn't fit in a single layer, fry in batches until golden. Add extra olive oil if the gnocchi sticks to the pan. Season with a pinch of salt and pepper.

Add the tomato paste to the pan with the veggies and cook, stirring, for 1 minute. Add the tinned cherry tomatoes, crushed and sieved tomatoes, garlic and herb seasoning, butter, brown sugar, vegetable stock powder, baby spinach and a pinch of pepper. Stir to combine and simmer until fragrant, 5-7 minutes.

Preheat the grill to medium-high. Spread the gnocchi over a large baking dish and top with the sauce. Sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-10 minutes. While the gnocchi is grilling, roughly chop the cucumber. In a large bowl, combine the balsamic vinegar and 4 tsp of olive oil. Add the mixed salad leaves and cucumber and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!