Gnocchi Alla Trapanese

ingredients

• 20g pepitas
• 20g basil leaves
• 20g parmesan cheese
• 50g green beans
• 350g gluten-free gnocchi
• 50g rocket
• 175g tomatoes
• 1 tbsp olive oil
• 1 tbsp garlic-infused olive oil
• lemon

method

Fill a pot with salted water and bring to the boil over a high heat.

Place pepitas into a bowl, add a pinch of salt.

Pick and very finely chop the basil, and stir into the pepitas with 1 tbsp of olive oil and 1 tbsp of garlic oil. Season with salt and black pepper, then finely grate in half the pecorino.

Halve the tomatoes and add to the pesto mix. Crush with your hands until they are mixed together.

Trim the beans and add to boiling water for 4 minutes, or until tender. Lift out of pan and chop into 3cm lengths. Put aside.

Add the gnocchi to the boiling water and cook for 2 to 3 minutes, or until they float.

Drain, reserving a mugful of cooking water, then tip back into the warm pan along with the pesto and beans. Put the pan over low heat and stir gently, loosening with cooking water, until everything is hot and the gnocchi is coated with pesto.

Measure 1 tbsp of olive oil into a bowl, season, and squeeze in lemon juice to taste. Add the rocket, then toss to cover.

Divide the gnocchi between plates, scatter with rocket and grate over the remaining pecorino.