Juicy tomatoes combine beautifully with plump little gnocchi, fried until their golden. Add a creamy pesto sauce and it becomes a symphony of summery flavour. Enjoy!
Hard Cheese (Italian Style)(ContainsMilk)
Quarter the tomatoes. Remove the top and bottom from the courgette. Cut lengthways into 1cm wide strips then chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Zest the lemon.
Peel and grate the garlic (or use a garlic press). Finely chop the pine nuts and 3/4 of the rocket. TIP: If you have a pestle and mortar, use that. If not, make sure you chop everything as small as possible - no bigger than a grain of rice. Put the crème fraîche in a bowl and mix in 1/4 garlic, the pine nuts, chopped rocket and hard Italian cheese. Season with black pepper. Stir to combine and set aside.
Put a drizzle of oil in a frying pan on medium-high heat. When hot, add the gnocchi and fry until golden, 6-8 mins. Stir every minute or so to make sure the gnocchi doesn't burn. Season with a pinch of salt and a grind of black pepper.
Once golden, remove the gnocchi from the pan and set to one side. Add the courgette to the (now-empty) frying pan. Stir-fry until softened and slightly coloured, another 3-4 mins. Add another splash of oil if the pan is dry!
Stir in the remaining garlic, cook for 1 minute then add the cherry tomatoes to the pan. Cook for 2 mins more or until they are warmed through, then return the gnocchi to the pan.
Take the pan off the heat and mix in the creamy pesto. Serve the gnocchi in bowls, topped with the remaining rocket leaves. Buon appetito!