1. Fill and boil your kettle. Peel and finely chop the red onion. Scoop it into a mixing bowl. Dice the tomatoes and add to the bowl.
2. Halve the chilli, scrape out the seeds and white pith (or leave them in for more heat) then finely chop. Finely chop the coriander stalks, setting the leaves aside for later. Finely grate the zest from the lime. Add the chilli, coriander stalks and lime zest to the red onion and tomatoes.
3. Tip the cumin seeds into a large, dry pan and set it over a medium-high heat. Toast for 1-2 mins, shaking the pan, till the cumin seeds smell aromatic and pop. Tip the seeds into the bowl with the veg. Add a pinch of salt and stir to mix. This is your salsa. Set to one side.
4. Fill the pan with hot water from the kettle and add a pinch of salt. Set on a high heat and bring the pan back to the boil. Preheat your grill to high.
5. Add the sweet potato gnocchi to the pan of simmering water and cook for 3-4 mins till the gnocchi float to the top of the pan. Drain and tip into a heatproof dish.
6. Spoon the tomato salsa over the gnocchi. Pour over the soya cream and scatter over the pumpkin seeds. Slide the gratin under the grill for 8-10 mins, till it’s golden and bubbling.
7. While the gratin cooks, halve the avocado and scoop out the stone. Dice the avocado and slide into a clean bowl. Squeeze over the juice from the lime, add a pinch of salt and stir to mix. You can lightly crush it with a fork or leave it chunky, depending on what you prefer.
8. When the gratin is bubbling and a little browned, take it out from under the grill. Divide between two warm bowls, top with the avocado and the coriander leaves, and serve.
9. Love Your Leftovers
Any leftover gnocchi gratin will keep in the fridge for up to 2 days in an airtight tub. Don’t top it with the avocado – that’s best eaten as soon as it’s chopped, so if you’re planning to eat your gratin for 2 separate meals, just chop half the avocado, wrap the remaining half in food wrap and store in the fridge. Reheat the gratin in the microwave till piping hot, or in the oven covered with a piece of foil. Top with freshly chopped avocado and coriander leaves, and enjoy.