a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the gnocchi.

b) Peel and grate the garlic (or use a garlic press).

c) In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Spread over the pesto.

b) Pop the tomatoes alongside the salmon. Drizzle with oil, season with salt and pepper, then toss to coat.

c) When the oven is hot, roast the salmon and tomatoes on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

a) Meanwhile, when boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins. 

b) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.

c) Meanwhile, pop the Serrano ham onto a baking tray and bake on the top shelf of your oven until crisp and golden, 5-7 mins.

a) Dry the (now empty) saucepan and return to medium-high heat with a drizzle of oil.

b) Once hot, add the garlic and cook, 30 secs.

c) Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.

a) Stir the sun-dried tomato paste, Parmigiano Reggiano, roasted tomatoes and cooked gnocchi into the sauce. Bring to the boil and simmer until piping hot, 1 min. Remove from the heat.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

c) When everything's ready, add the rocket to the dressing bowl and toss to coat.

a) Share the gnocchi between your bowls. 

b) Top with the pesto salmon. Break the serrano ham into shards and scatter over.

c) Serve the balsamic rocket salad in a bowl alongside.

Enjoy!