• Boil the kettle. • Halve snacking tomatoes.

• Half-fill a large saucepan with the boiling water and add a generous pinch of salt. Cook gnocchi over high-heat, until floating on the surface, 2-4 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain gnocchi and transfer to a bowl with a drizzle of olive oil.

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook trimmed green beans, tossing, until tender, 3-4 minutes. • Add garlic paste, Nan's special seasoning and snacking tomatoes and cook, tossing, until fragrant, 1 minute. • Stir in light cooking cream, vegetable stock powder, the butter and reserved pasta water, cook until slightly thickened, 1-2 minutes. • Remove from heat then stir through cooked gnocchi and baby spinach leaves, until wilted and combined. Season to taste.

• Divide one-pot creamy gnocchi between bowls. • Sprinkle over Parmesan cheese to serve. Enjoy