Genovese Pesto Gnocchi With Green Beans

Boil a kettle

Heat a dry, large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until lightly toasted

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, chop the green beans in half

Chop the basil roughly, including the stalks

Peel and roughly chop the garlic

Add the chopped basil, garlic, 3/4 of the toasted pine nuts and 3/4 of the grated Italian hard cheese (save the rest for later!) to a food processor and blitz until the ingredients resemble a fine crumb

Add 50ml [100ml] olive oil to the food processor and blitz until smooth

Season generously with salt – this is your pesto alla Genovese

Tip: Taste the pesto and add a pinch more salt if needed!

Add the green beans to a pot of boiled water with a generous pinch of salt over a high heat and cook for an initial 2 min

Add the gnocchi and cook for 3 min further or until it begins to rise to the top of the pot

Once done, drain, reserving a cup of the starchy cooking water

Meanwhile, add the red wine vinegar and 2 tbsp [4 tbsp] olive oil to a large bowl with a pinch of salt and stir it all together

Wash and pat the rocket dry

Add the washed rocket and toss with the dressing – this is your rocket salad

Return the drained gnocchi and green beans to the pot with the pesto alla Genovese and a splash of starchy cooking water and give everything a good mix up – this is your Genovese pesto gnocchi with green beans