Step 1

To make the pesto: Place all ingredients except the oil in a food processor and mix until everything is finely chopped and starting to form a dry paste. With the machine still running, slowly pour in the oil until well combined and a nice thick but spreadable consistency. Season with salt and pepper.

Step 2

Preheat oven to 200C/400F. Peel the squash, discard the seeds and chop into large dice. Toss the squash with a little olive oil, salt and pepper and roast in the oven until soft, about 20 minutes.

Step 3

When done tilt the squash into a large bowl and add the halved cherry tomatoes to the pan. toss with a little olive oil and season with salt and pepper. Roast until soft and wrinkling and nicely roasted. Remove from oven and lower temperature to 180C/350F.

Step 4

Meanwhile, bring a small saucepan of water to a boil and blanch the green beans until just tender but still bright, green and slightly crunchy. At the same time, bring a large pot of water to a boil. Add the gnocchi to the boiling water and cook until they have risen to the surface and they are all floating on the top like little balls.

Step 5

Drain and toss the gnocchi in a large bowl with the squash, green beans, and pesto. Lightly oil a casserole dish and pour the mixture into the dish. Top with the roasted cherry tomatoes and grated parmesan cheese.

Step 6

Bake for 15-20 minutes until hot and parmesan has melted and gone golden.

Step 7

Voila!