Serves 4-6

Prep: 15 min
Cook: 10 min

2 x 400g potato gnocchi/gnocchi di patate
500g French beans
25g butter
4 tbsp Parmesan, plus more to serve

For the pesto
3 tbsp pine kernels
Flourishing pot of basil
2 plump garlic cloves, preferably new season
7 tbsp extra virgin olive oil
3 tbsp freshly grated Parmesan

METHOD

Put a large pan of water on to boil. Now make the pesto. Heat a small, heavy frying pan and briefly stir-fry the pine kernels until lightly golden. Peel the garlic. Place the pine kernels, garlic and basil leaves in a food processor and blitz. When evenly chopped, with the motor still running, gradually add the olive oil and continue smooth and silky. Transfer to a bowl and stir in the grated Parmesan. Top and tail the beans and cut in half. Add 1 tsp salt and the beans to the vigorously boiling water and boil for 1 min. Scoop the beans out of the water and drain in a colander. Drop the gnocchi into the boiling water, reduce the heat and simmer for 2-3 mins until they all rise to the surface. Drain and toss with the butter in a warmed serving bowl. Dust with half the Parmesan, add 4 tbsp pesto and the beans. Toss, dust with the reserved Parmesan and serve. Roast tomatoes would be good with this.

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