• Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl. TIP: Add extra oil if the gnocchi sticks to the pan.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and soffritto mix, stirring and breaking up with a spoon, until golden, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tinned tomatoes, the water and brown sugar and simmer until slightly thickened, 2-3 minutes.

• Stir salad leaves, plant-based basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the gnocchi and grated Parmesan cheese. Gently toss gnocchi to coat in the sauce.

• Divide Mediterranean tomato and bacon sugo gnocchi between bowls. • Top with toasted almonds to serve. Enjoy!