Pesto & Sun-Dried Tomato Gnocchi

Meanwhile, pop the baby plum tomatoes and tenderstem® broccoli onto a large baking tray. Drizzle with oil and sprinkle over a pinch of salt and pepper. Toss to coat everything in the oil then pop onto the top shelf of the oven to cook until the tomatoes have softened and the broccoli has roasted, 15 mins.

In the meantime, 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 colour evenly. Once nicely golden, transfer the gnocchi to a bowl. Keep the pan!

Add another drizzle of oil (and a good knob of butter if you have some!) to your now empty frying pan and place over medium heat. Once hot, add the shallot and cook until softened, 3-4 mins, stirring regularly. Once soft, stir in the garlic, drained sun-dried tomatoes and a pinch of chilli flakes. Cook, stirring, for 30 seconds. Remove from the heat.

Next, mix the roasted vegetables, half the hard Italian cheese and the pesto (use as much as you would like!) into the shallot mixture. Tip the gnocchi back into the pan and gently stir to coat. Season to taste with salt and pepper.