• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Season. Transfer gnocchi to a bowl and cover to keep warm. TIP: Add more olive oil if the gnocchi sticks to the pan.

• While gnocchi is cooking, trim green beans and cut into thirds. • Halve snacking tomatoes. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Return pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate. • Return pan to medium-high heat. Cook green beans and snacking tomatoes, tossing, until tender, 3-4 minutes. • Add garlic paste and Nan's special seasoning and cook until fragrant, 1 minute. • Stir in baby spinach leaves, gnocchi, light cooking cream, the water, vegetable stock powder and the butter. Cook, stirring, until slightly thickened and wilted, 1-2 minutes. Season with pepper. TIP: The chicken is cooked when it is no longer pink inside.

• Divide Nan's one-pan creamy chicken gnocchi with veggies between bowls. • Sprinkle over Parmesan cheese to serve. Enjoy!