Creamy pesto & summer greens gnocchi

For the pesto, tip the nuts into a small dry frying pan and cook over a medium-low heat for 2-3 minutes or until fragrant and toasted; set aside to cool. Put the toasted nuts, herbs (reserving a few leaves to serve if liked), garlic, cheese and oil in a small food processor and pulse until mostly smooth. Alternatively, use a pestle and mortar to pound together the nuts, herbs, garlic and cheese, then gradually stir in the oil. Season, adding a little lemon juice to taste; set aside.

Bring a large pan of salted water to the boil; add the gnocchi and veg. Cook for 2½-3 minutes until the veg are just tender and the gnocchi have risen to the surface (if using pasta, cook according to pack instructions, adding the veg for the final 2-3 minutes). Drain well and return to the pan. Stir through the pesto and crème fraîche, then divide among 4 bowls. Scatter over extra cheese and chopped herbs, if liked.