Gnocchi with angelfish and pea pesto

Under R125 • Serves 4 Preparation time: 25 minutes • Cooking time: 15 minutes • 300ml frozen peas, defrosted • a handful of fresh basil or 30ml basil pesto • 250g medium-fat cream cheese • juice and zest of 1 lemon (or to taste) • about 500g gnocchi • 15ml each oil and butter • 4 angelfish fillets, patted dry

1 Pour boiling water over the peas and steam for 5 minutes or until just soft. Drain and mix with the herbs, cream cheese and lemon juice and zest. Pulse with a stick blender to form a coarse pesto and season to taste with salt and pepper.

2 Boil the gnocchi in salted water until they start to float (follow the instructions on the packet); scoop out with a slotted spoon and mix with the pea pesto while hot.

3 While the gnocchi cooks, heat the oil and butter until melted and fry the fish until just done – angelfish fillets are usually very thin; keep a close eye on them so they don’t overcook. Serve the fish and gnocchi with extra lemon wedges and a sprinkling of micro herbs for texture.