Tomato Gnocchi Bake

Steps

1. Preheat oven grill to high. Bring a large pot of salted water to the boil. Prepare ingredients. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook onion for about 3 minutes, until softened and starting to colour. Add cauliflower, capsicum and salt and cook a further 4-5 minutes, until tender and cauliflower is golden.
2. Add tomato paste and gnocchi spice mix to pan and cook a further 1 minute, until fragrant. Add lemon zest and first measure of stock and cook for about 1 minute until most of the liquid has evaporated. Add tomatoes, second measure of stock and bring to a simmer. Reduce heat and simmer for 3-4 minutes, until slightly thickened.
3. While sauce simmers, cook gnocchi in pot of boiling water for 2–3 minutes, until just tender (gnocchi will float to surface when cooked). Reserve 1 cup cooking water, then drain and return to pot with a drizzle of olive oil to prevent sticking.
4. Add gnocchi and carrot to pan with tomato sauce and toss to combine for about 30 seconds. Add about ½ cup of reserved pasta water to help loosen the sauce. Season to taste.
5. If you don’t have an oven proof fry-pan, transfer to a medium oven dish, sprinkle evenly with cheese and grill for 3-4 minutes, until golden. Seperate lettuce leaves and peel carrot and cucumber into ribbons. Place all in a medium bowl, along with vinegar, oil and season.
6. To serve, divide tomato gnocchi bake between plates and serve salad on the side.