Pan-Fried Gnocchi in a Creamy Tomato Sauce

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the shallot and fry until it has softened, 3-4 mins. Stir occasionally. Mix in the tomatoes and garlic and cook until softened, 2-3 more mins, stirring occasionally. Stir in the sun-dried tomato paste and cook, stirring for 1 min. then pour in the water (see ingredients for amount) and the vegetable stock paste. Stir together, bring to the boil, reduce the heat slightly and simmer for 2-3 mins, stirring occasionally.

While the sauce simmers, add the gnocchi to the boiling water along with 0.5 tsp of salt and simmer until it floats to the top, 2-3 mins. Drain well in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together. Set aside - we'll fry it later on.

Add the broccoli to the sauce, stir and then cover the pan with a lid. Cook until the broccoli is tender, 4-5 mins. Then remove the lid and stir in the butter until combined. Stir in the creme fraiche, bring to the boil then remove from the heat. Set aside while you finish the gnocchi.

As the broccoli cooks, heat a drizzle of oil in another large frying pan on high heat. Once hot, add the gnocchi and stir fry until golden, 6-8 mins. Once cooked, add it to the sauce along with half the cheese and half the parsley. Stir to combine. Taste and add salt and pepper if needed.