Finely chop the brown onion and garlic. Grate the carrot.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, garlic, carrot, dried oregano, a pinch of chilli flakes (if using) and the salt. Season with pepper and cook until softened, 5-6 minutes.

While the veggies are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the gnocchi (see ingredients) in a single layer and cook, 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.

Add the tomato paste to the veggies and cook, stirring, until fragrant, 1 minute. Add the crushed & sieved tomatoes, the plant-based butter, the brown sugar and vegetable stock powder, then season with pepper. Stir to combine and simmer until thickened, 5-7 minutes.

Preheat the grill to medium-high heat. Spread the gnocchi into a baking dish, top with the sugo, then sprinkle with the plant-based grated cheese. Grill until the cheese is melted and golden, 5-10 minutes. Meanwhile, finely chop the celery. Thinly slice the cucumber. Roughly chop the tomato. In a medium bowl, combine the balsamic vinegar with a drizzle of olive oil. Add the celery, cucumber, tomato and salad leaves. Toss to coat and season to taste.

Divide the grilled veggie-loaded gnocchi with sugo between bowls. Serve with the rocket and cucumber salad.