• Grate carrot. • Roughly chop capsicum. • Drain sweetcorn. Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, corn and carrot, tossing, until lightly browned, 4-6 minutes. Transfer to a bowl. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to bowl with the veggies. TIP: Cover the pan with a lid if the corn kernels are 'popping' out!

• Return frying pan to medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. TIP: Add extra oil if the gnocchi is sticking to the pan!

• Preheat grill to medium-high. • SPICY! This spice blend is hot. Add less if you're sensitive to heat. To the pan with the gnocchi, add Mexican Fiesta spice blend and garlic paste. Cook, tossing, until fragrant, 1 minute. • Return cooked veggies to the pan, then add the water, the brown sugar, the butter and passata. Stir to combine, then simmer until slightly thickened, 1-2 minutes. Season to taste.

• Transfer the saucy gnocchi to a baking dish. • Sprinkle with shredded Cheddar cheese. • Grill until cheese is melted and golden, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the gnocchi!

• Divide cheesy Mexican-spiced grilled chicken gnocchi between bowls. • Top with chilli flakes (if using). • Tear over coriander leaves to serve. Enjoy!