• Meanwhile, peel and grate the garlic (or use a garlic press).
• Halve the cherry tomatoes.

• Place a pot over medium-high heat (without oil).
• Once the hot, add the mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
• Add the garlic (with a drizzle of oil if necessary) and cherry tomato and cook, stirring, 2-3 mins.

• When the garlic is fragrant, add the stock, balsamic vinegar, chopped tomatoes, chilli flakes (use less if you don't like spice), ¼ tsp sugar (per 2P) and 100ml water (per 2P).
• Bring to the boil then reduce to a simmer.
• Cook until thickened, stirring occasionally, 10-12 mins. IMPORTANT: Mince is safe to eat when no longer pink in the middle.

TIP: Add a splash of water to the sauce if it becomes too dry.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the gnocchi.
• Cook, shifting regularly, until golden and crispy all over, 8-12 mins. Cover and set aside. 

• When everything is ready, combine the gnocchi with the sauce. Add a splash of water, if required to loosen the sauce. 
• Toss until coated in the sauce and warmed through, 1 min.
• Season to taste with salt, pepper and sugar.

• Share the gnocchi between your bowls.
• Top with a sprinkling of cheese.