Baked gnocchi, butternut and kale with hazelnut pesto

The beauty of pesto is that almost any combo of herbs, nuts, cheeses and a good glug of olive oil can make a version of this vibrant Italian sauce. Roasting the hazelnuts beforehand adds toasted notes to its sweet, earthy flavour.

1 HOUR | SERVES 4 | EASY |

blanched hazelnuts 50g

fresh gnocchi 500g

butternut squash 450g, peeled and cut into 2cm cubes

red onions 2, cut into slim wedges

olive oil 5 tbsp

kale 100g, chopped, tough stems removed

basil leaves 15g, roughly chopped

flat-leaf parsley 15g, roughly chopped

parmesan (or vegetarian alternative) 50g, grated

lemon 1, juiced, plus wedges to serve

1 Heat the oven to 200C/fan 180C/gas 6. Put the hazelnuts in a small, rimmed baking tray. Roast for 5 minutes until the nuts are lightly toasted. Set aside to cool.

2 Put the gnocchi, squash and onions into a large rimmed roasting tray, and drizzle with 2 tbsp of the olive oil. Toss to coat and season. Roast for 40 minutes, tossing every so often, until the gnocchi is golden and the veg has started to soften and turn golden at the edges. Remove the tray from the oven and mix in the kale. Cover with foil and return to the oven, baking for a further 5 minutes until the kale has softened.

3 Meanwhile put the hazelnuts, basil, parsley, 30g of the parmesan and the lemon juice into a food processor and pulse to a paste. Turn the motor on and, with it still running, gradually stream in the remaining 3 tbsp of olive oil until you get a loose pesto sauce. Season to taste and pulse one last time.

4 Add a few spoonfuls of the pesto to the tray and toss into the vegetables and gnocchi. Divide among plates and top with the remaining parmesan and pesto, and a squeeze of lemon to finish.

PER SERVING 602 kcals | fat 30G saturates 5.1G | carbs 65G | sugars 10.8G fibre 8.8G | protein 13.5G | salt 1.8G