• 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, 4-5 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! You may find the spice blend 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, salt, 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 pickled jalapenos. • Tear over coriander leaves to serve. Enjoy!