Fry the gnocchi & prep the veg

• Heat the large non-stick frying pan with I tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt, then remove from the pan and set aside
• Meanwhile, roughly dice the shallot. Thinly slice the garlic. Halve the tomatoes. Rinse the spinach

Simmer simmer

• Reheat the frying pan with I tsp oil on medium-high heat. Once hot, add the shallot and cook for 4-5 mins, until softened
• Add the paprika, garlic and tomatoes and cook for 2 mins
• Add the sundried tomato paste, vinegar, stock and 250ml boiling water (125ml for | person)
• Bring to a boil, then simmer for 5-7 mins, until the sauce has thickened

Finish & plate up

• In the final 2 mins, add the spinach to the pan and cook until wilted, then stir in half the goat’s cheese and the cooked gnocchi. Season to taste. Add a splash of water if it becomes too thick
• Share the gnocchi between bowls. Spoon over the remaining goat’s cheese