• Boil the kettle. Get all your ingredients and equipment ready. • Half-fill a large saucepan with the boiling water and a generous pinch of salt over high heat. • Cook gnocchi in boiling water until floating on the surface, 2 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people), drain and return to saucepan.

• Meanwhile, slice zucchini into rounds. • Roughly chop tomato.

• Heat a large frying pan over high heat with a drizzle of olive oil. • Cook zucchini and tomato, stirring until softened, 3-5 minutes. Transfer to a bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Stir in garlic paste, Nan's special seasoning and Italian herbs, until fragrant, 1 minute. • Add light cooking cream, chicken-style stock powder, the water and return gnocchi and veggies to pan and toss until combined, 1 minute.

• Divide creamy pork and zucchini gnocchi between bowls. • Top with Parmesan cheese to serve. Enjoy!