• Boil the kettle. • Half-fill a large saucepan with the boiling water and a generous pinch of salt and place over high heat. • Cook gnocchi in the boiling water until floating on the surface, 2 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return gnocchi to saucepan.

• Meanwhile, slice zucchini into half-moons. • Roughly chop tomato. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook zucchini and tomato, stirring, until softened, 4-6 minutes. Transfer to a plate.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic paste, Nan's special seasoning (see ingredients) and Italian herbs, until fragrant, 1 minute. • Stir in light cooking cream, chicken-style stock powder and the reserved pasta water. • Return cooked gnocchi, baby spinach leaves and veggies to the pan and toss until combined, 1 minute.

• Divide rich pork and zucchini gnocchi between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!