Veggie Loaded Gnocchi

Heat a frying pan over medium heat. Add the pine nuts (no oil) and toast them until golden brown, stirring occasionally, 2-3 mins. TIP: Be careful! Your nuts can burn easily so watch them like a hawk! Remove from your pan to a plate and set aside to cool. Don't wash your pan, you'll use it in the next step!

Heat a drizzle of oil in your frying pan on high heat. Add the courgette along with a pinch of salt and pepper. Cook, stirring occasionally until browned, 4-5 mins. Then remove from the pan to a clean bowl and set aside for later. Add another drizzle of oil to your pan, reduce the heat to medium and add the tomatoes with a pinch of sugar (if you have some). Cook until softened, 4 mins. Add them to the bowl of courgette.

Wipe out your frying pan with kitchen paper, then pop back on medium heat. Add a glug of oil, break up the gnocchi and add it to your pan. Stir and cook until crispy around the edges, 8-10 mins.

Add the baby spinach to the gnocchi. Stir everything together until the spinach wilts, 2-3 mins. Take the pan off the heat and mix in the crème fraîche, red pesto, courgette, tomatoes and half the pine nuts. Taste and add more salt and pepper if you feel it needs it.