Sesame Seed Pesto Gnocchi & Tomato Medley

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your tomato[es] into wedges

Add the tomato wedges to a baking tray with your plum tomatoes, cherry tomatoes and garlic clove[s] (skin on)

Place your rosemary stems on top of the tomatoes (don't strip the leaves off)

Drizzle over olive oil, season with a generous pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 20 min or until starting to blister and char

Tip: Crowd the tomatoes together for the best blistering!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, add your toasted sesame seeds to a food processor with half your grated Italian hard cheese (save the rest for garnish!) and your basil

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil, 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water and a pinch of salt

Pulse until roughly blitzed

Tip: If you don't have a food processor, chop the basil leaves very finely and mix with the olive oil

Once the tomatoes are done, remove the tray from the oven

Carefully remove the skin from the roasted garlic clove[s] (they will be hot!)

Add the roasted garlic to the food processor (not a fan of garlic? Just add a little!) and pulse again until combined – this is your sesame seed pesto

Remove the rosemary stems and discard, then crush the roasted tomatoes with the back of a fork to release the juices

Once the gnocchi is crispy, add the sesame seed pesto to the pan and give everything a good mix up until the pesto fully coats the gnocchi – this is your sesame seed pesto gnocchi

Wash your salad, then pat it dry with kitchen paper