• Preheat oven to 240°C/220°C fan-forced. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Meanwhile, finely chop garlic. • Pick thyme leaves. • Thinly slice cucumber into rounds. • Halve snacking tomatoes. • Place the butter(for the garlic bread), half the garlic and a pinch of chilli flakes (if using) in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with salt and set aside.

• Place prosciutto on a lined oven tray. • Roast until crispy, 5-7 minutes.

• In a large frying pan, heat a good drizzle of olive oil over high heat. • Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. • Reduce heat to medium-low, then stir in the remaining garlic, thyme leaves, Gourmet Garden lightly dried basil (see ingredients)and the butter (for the sauce) and cook until fragrant, 1 minute.

• Meanwhile, cook gnocchi in the boiling water until floating on the surface, 2-3 minutes. • Using a slotted spoon, add gnocchi to the frying pan with the tomatoes and toss to combine. Season with salt and pepper. TIP: Add an extra splash of pasta water if the gnocchi looks dry!

• Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Brush garlic butter over cut sides of the ciabatta, then place directly on a wire oven rack and bake until heated through, 5 minutes. • Meanwhile, in a large bowl, combine spinach & rocket mix, cucumber, a drizzle of vinegar (white wine or balsamic) and some oil from the marinated goat cheese.

• Divide cherry tomato gnocchi between bowls. • Crumble over crispy prosciutto and marinated goat cheese. • Serve with garlic bread and rocket salad. Enjoy!