Spinach and Basil Pesto Gnocchi

Serves 4, Prep and Cook 20 mins

500g fresh potato gnocchi

250g punnet cherry tomatoes, halved

BASIL PESTO

1 cup fresh basil leaves 30g baby spinach leaves ½ cup grated parmesan ¹⁄³ cup olive oil

¼ cup pine nuts

1 clove garlic, crushed

1 Cook gnocchi according to packet directions. Drain. Return to saucepan. Cover to keep warm.

2 Meanwhile, make pesto. Process basil, spinach, parmesan, oil, pine nuts and garlic in a food processor until smooth. Season with salt and pepper.

3 Add pesto and tomatoes to gnocchi. Cook, stirring, over a medium heat for about 3 minutes, or until hot. Serve.