Summer Vegetable Gnocchi with Basil Pesto

Steps

1. Bring a pot of hot salted tap water to a boil. Prep & cook veggies. Melt a knob of butter in a large fry-pan on medium-high heat. Add courgettes, leek, 1/2 tsp salt and cook for 4-5 minutes, until tender and starting to colour. Remove from pan and set aside. Reserve pan.
2. Cook gnocchi. Add gnocchi to pot of boiling water and cook for 2 minutes, until just tender. Drain well.
3. Return pan to medium-high heat with a knob of butter. Add gnocchi and cook for 2-3 minutes, until starting to brown. Add stock and peas to pan and cook for 2-3 minutes. Add vegetables back to pan and cook for 2-3 minutes more, until liquid has reduced and peas are bright green and tender.
4. Finish gnocchi. Remove pan from heat, add spinach, lemon zest and juice (omit zest for fussier little foodies), basil pesto, sour cream and first measure of Parmesan and mix to combine.
5. Serve gnocchi topped with basil and Parmesan.