Gnocchi with sun-dried tomato pesto, peas and pecorino

Method

1. Toast the pine nuts in a dry frying pan, shaking the pan occasionally, until golden brown on both sides. Remove and set aside.
2. Heat the olive oil in the frying pan and fry the spring onions over a medium heat until softened. Stir in the pesto, crème fraîche and frozen peas, then cook until the peas have defrosted and warmed through.
3. Bring a large pan of salted water to the boil and cook the gnocchi according to the pack instructions (about 2-3 minutes), then drain well.
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5. Stir the drained gnocchi into the pesto sauce, then add the spinach and most of the basil. Season to taste with black pepper and lemon juice. Divide the gnocchi among 4 plates and sprinkle with the toasted pine nuts, remaining basil and pecorino to serve.