Ultimate Tuscan Style Butternut Gnocchi

Meanwhile, peel and grate the garlic (or use a garlic press). 

Halve the baby plum tomatoes and pop them into a large bowl. Drizzle over some olive oil and season with salt and pepper. Mix together and set aside. 

Remove the pistachios from their shells, then roughly chop.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins. Once crispy, transfer to a bowl. 

Put the (now empty) pan back on medium heat with another drizzle of oil. Add the garlic and cook for 30 secs (adjust the heat if needed).

Next, stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Once thickened, add the cavolo nero to the pan and simmer until tender, 3-4 mins. TIP: Discard any tough stalks from the cavolo nero.

Once the cavolo nero has wilted, stir in the sun-dried tomato paste, cooked gnocchi, roasted butternut and half the hard Italian style cheese.

Season with salt and pepper, then rremove from the heat. Add a splash of water to loosen if needed.