One Pot Chipotle-Spiced Gnocchi 'N' Cheese & A Chicken Breast

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice finely

Chop your cherry tomatoes in half

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add your gnocchi, diced pepper and halved cherry tomatoes and cook for 8-10 min or until beginning to crisp and slightly char

Tip: Cooking for 4 or more? You may need 2 pans!

Meanwhile, boil a kettle

Grate your cheddar cheese finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into 2 wedges per person

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Once the gnocchi is slightly crisp, reduce the heat to medium and add 1/2 tbsp [1 tbsp] [1 1/2 tbsp] butter with the chopped garlic and your chipotle paste (can't handle the heat? Go easy!)

Cook for 1-2 min or until the butter is melted and give everything a good mix up

Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add 75ml [125ml] [175ml] milk with 150ml [225ml] [300ml] boiled water, a pinch of salt and generous grind of pepper

Cook for 6-8 min further or until the sauce has thickened and the pepper is tender

Once thickened, stir through your soft cheese and most of the grated cheese (you'll use the rest later!)

Cook for a final 1 min or until the cheese has melted

Add the juice of half the lime wedges (save the rest for a garnish!) and give everything a good mix up

Once the cheese has melted, top with the remaining grated cheese (don't mix!)

Put the lid on the pan and set aside for 1-2 min or until the cheese has melted

Once melted, top with your crispy onions and the sliced spring onion – this is your one pot chipotle-spiced gnocchi 'n' cheese