Step 1

1. Prepare the almonds and garlic | Spread the almonds out over a baking tray and add the garlic clove | Roast in the oven for 7-8 minutes until golden

Step 2

2. Prepare the pesto | Peel the garlic clove | Pick the rosemary leaves | Add the roasted almonds and rosemary to the food processor and blitz into crumbs | Add the contents of the jar of sun dried tomatoes (including the oil), along with the roasted garlic, nutritional yeast, chilli flakes and a big pinch of salt and pepper | Blitz into a pesto, adding a dash of water bit-by-bit as needed to make a smooth, creamy pesto | Once smooth, set to one side until needed

Step 3

3. Cook the gnocchi | Place a pan over a medium heat, fill with boiling water and pour in the gnocchi | Simmer for 2 minutes | After 2 minutes, drain the gnocchi into a colander and shake off any excess water

Step 4

4. Prepare the herb oil and fry the gnocchi | Peel the garlic and roughly chop | Warm the olive oil and butter in a large frying pan over a medium heat | Once warm, add the garlic and rosemary sprig and fry for 2-3 minutes to allow the oil to infuse with flavour | After a couple of minutes, remove the rosemary and garlic from the pan and discard

Step 5

5. Fry the gnocchi | Turn up the heat and add the gnocchi | Mix well and cook until golden and crispy (this should take a couple of minutes)

Step 6

6. Drain the oil from the pan | Drain the excess oil from the frying pan - you can serve this with some bread to dip in on the side of the dish which is delicious

Step 7

7. Remove some of the crispy gnocchi for the topping | Remove ⅓ of the gnocchi from the pan and leave to one side until the end

Step 8

8. Add the pesto sauce | Spoon ½ of the pesto sauce into the pan and mix well to combine, adding a dash of water if needed until you reach a smooth consistency that coats the gnocchi

Step 9

9. Finish and serve | Spoon the sauced gnocchi into 2 serving dishes and top with the remaining crispy gnocchi on top | Sprinkle over some nutritional yeast and pepper | Serve with some fresh rocket on the side