• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. TIP: Add extra oil if the gnocchi sticks to the pan.

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook carrot & zucchini mix and diced bacon, tossing and breaking up bacon with a spoon, until tender and golden, 7-8 minutes.

• To saucepan, add garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in diced tomatoes with garlic & onion, vegetable stock pot, the water and the brown sugar and bring to the boil. • Reduce to a simmer and cook until slightly reduced, 2-3 minutes. • Stir in gnocchi, light cooking cream and baby spinach leaves, until combined and wilted, 1-2 minutes. Season with pepper.

• Divide creamy bacon and tomato gnocchi soup between bowls. • Top with a pinch of chilli flakes (if using). Enjoy!