Kumara gnocchi with rocket pesto

Step 1

To make rocket pesto, preheat oven to 180°C. Spread walnuts over a baking tray. Cook in preheated oven for 5 minutes or until toasted. Remove from oven. Set aside for 5 minutes to cool.

Step 2

Place the walnuts, rocket, parmesan, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin steady stream until well combined. Taste and season with salt and pepper. Transfer pesto to a small bowl. Place plastic wrap directly on the surface of pesto.

Step 3

Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don't overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a large bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.

Step 4

Add the pesto to the gnocchi and gently toss to combine. Spoon gnocchi among serving bowls. Top with parmesan and season with pepper. Serve immediately with rocket leaves, if desired.