Sun-Dried Tomato Gnocchi

Boil half a kettle, then heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp, then transfer to a plate, reserving the pan

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

While the gnocchi is cooking, peel and finely slice your red onion[s]

Chop your cherry tomatoes in half

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the sliced onion and chopped tomatoes to the pan with a pinch of salt and sugar and give everything a good mix up

Cook for 2-3 min or until the onion is starting to soften

Once softened, add your balsamic sun-dried tomato paste and your dried oregano and cook for 1-2 min or until fragrant

Once fragrant, add your vegetable stock mix with 150ml [225ml] [300ml] boiled water

Cook for 4-5 min or until the sauce begins to thicken to a gravy-like consistency – this is your sun-dried tomato sauce

Meanwhile, grate your Italian hard cheese

Wash your salad, then pat dry with kitchen paper

Once the sauce has thickened, add the crispy gnocchi and cook for 2-3 min or until warmed through – this is your sun-dried tomato gnocchi