Thinly slice celery. Grate the carrot. Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot, dried oregano and a pinch of chilli flakes (if using). Season with pepper and cook until softened, 5-6 minutes. Add onion & garlic paste and cook until fragrant, 1-2 minutes.

While the veggies are cooking, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 6-8 minutes (cook in batches if your pan is getting crowded). Season. TIP: Allow the undersides to become golden before tossing! TIP: Add extra olive oil if the gnocchi sticks to the pan.

To the veggies, add tinned cherry tomatoes (including the sauce!), the plant-based butter, the brown sugar and vegetable stock pot, then season with pepper. Stir to combine and simmer until fragrant, 5-7 minutes.

Preheat grill to medium-high. Spread gnocchi over a baking dish, top with the sugo, then sprinkle with plant-based grated cheese. Grill until cheese is melted and golden, 5-10 minutes. Meanwhile, thinly slice cucumber. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add cucumber, salad leaves and toasted almonds, then toss to coat. Season to taste.

Divide grilled veggie-loaded gnocchi with sugo between plates. Serve with green almond salad.