• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When the oil is hot, add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Season, then transfer to a bowl and set aside. 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 silverbeet. Thinly slice leek. Drain tinned cherry tomatoes. • Return frying pan to medium-high heat with a drizzle of olive oil. Add leek and pork mince then cook, breaking up with a spoon, until just browned, 3-4 minutes.

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

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