• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, add gnocchi and cook, tossing occasionally, until golden, 6-8 minutes. Season. TIP: Add more olive oil if the gnocchi sticks to the pan. TIP: If your pan is getting crowded, cook in batches for the best results!

• While gnocchi is cooking, roughly chop baby spinach leaves. Halve snacking tomatoes. • Add sliced leek and cherry tomatoes to the pan with gnocchi, and cook, tossing, until tender, 3-4 minutes.

• To the pan, add another drizzle of olive oil, the garlic paste and Nan's special seasoning. Cook, tossing, until fragrant, 1 minute. • Add baby spinach leaves, cream (see ingredients), vegetable stock powder, the butter and water. Cook, stirring, until slightly thickened and baby spinach leaves is wilted, 1-2 minutes.

• Divide one-pan creamy gnocchi with cherry tomatoes between bowls. • Sprinkle over grated Parmesan cheese. Season with pepper. Enjoy!