Creamy Tomato Gnocchi

Put a splash of oil in a large saucepan on medium heat and add the onion. Cook until soft, 5 mins. Add the red pepper and season with salt and black pepper. Cook for 5 mins. Add the garlic and basil stalks. Cook for 1 minute more. Add the diced tomatoes and bring to the boil, then reduce the heat to low. Let the sauce simmer gently for 10 mins, stirring from time to time.

Meanwhile, put a good glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they cook evenly.

While the sauce and gnocchi are cooking, make the pesto. Roughly chop the Brazil nuts (or put them in a freezer bag and bash them with a rolling pin!). Chop the chives into ½cm pieces. Tip: Use scissors for this if you want! Pop the Brazil nuts and chives in a mixing bowl and add the olive oil (amount specified in the ingredient list). Season with a pinch of salt and a grind of black pepper and stir everything together.

Once the gnocchi is golden, remove the pan from the heat. Remove the sauce from the heat as well and stir in the crème fraîche. When the crème fraîche is mixed in, add the baby spinach and stir until it wilts. Taste, and add more salt and black pepper if necessary. Add the gnocchi to the sauce and mix well.