Finely dice the onion. Dice the chicken into chunks. Crush the garlic and finely chop the parsley.

Heat the air fryer to 180°C, then tip the gnocchi into the air fryer with ½ tbsp oil from the sundried tomato jar. Cook for around 15 mins until crispy.

Heat a large frying pan with another ½ tbsp sun-dried tomato oil. Add the onion with some salt, then cook for a few minutes to soften. Add the chicken and garlic and cook until softened and cooked through – about 10 minutes.⁣⁣

Add the seasoning, mixed herbs, sun-dried tomatoes and soft cheese to the pan along with 3 tbsp water. Mix it together for a few minutes.

Stir in the crispy gnocchi, the grated cheese and a small handful of parsley.

Season to taste, then share between bowls and top with more parsley and Parmesan.