• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • 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.

• Meanwhile, thinly slice leek. Grate the carrot.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.

• Add leek and carrot, and cook until tender, 5-6 minutes. • Add onion & garlic paste and Aussie spice blend and cook until fragrant, 1-2 minutes. • Add tinned cherry tomatoes (including the sauce), vegetable stock powder, the water and brown sugar. • Bring to the boil, then reduce heat to medium, and simmer until slightly reduced, 1-2 minutes.

• Add baby spinach leaves, gnocchi and plant-based butter to the sauce. • Stir until spinach is wilted and season to taste.

• Divide veggie mince and cherry tomato ragu with gnocchi between bowls. Enjoy!