Dice your onion, chilli, garlic, red pepper and courgette. Heat a pan on medium heat and fry them off in 1 tbsp oil till soft.

Add in the chicken mince, use a spoon to break it up and stir till it's browned / cooked.

Roughly blitz the tinned cherry tomatoes in a blender or use a hand blender before adding to the pan with two tablespoons of tomato puree, mixed herbs, salt, pepper and chilli flakes. Stir till combined.

Let the sauce simmer on low heat while you boil some water for your gnocchi - cook per instructions. They should cook in a couple of minutes. Drain before adding to the chicken and vegetable sauce

Preheat your oven to 180c. Pour the chicken and vegetable mix into an oven dish, slice the mozzarella and layer on top. Sprinkle on the grated parmesan. Cook in the oven for 10 minutes then switch to the grill (leave oven door slightly open if needed for the grill) for a couple of minutes till the cheese is bubbling and slightly golden.