Summer Vegetable Gnocchi with Basil Pesto

Steps

1. Bring a pot of salted tap water to a boil. Toast almonds. Heat a dry large fry-pan on medium-high heat. Toast almonds for 2-3 minutes, until golden. Set aside and reserve pan.
2. Cook veggies. Melt a knob of dairy-free butter (or a drizzle of olive oil) in reserved pan on medium-high heat. Cook garlic, courgettes, leeks and 1/2 tsp salt for 4-5 minutes, until tender and starting to colour. Remove from pan and set aside. Reserve pan.
3. Cook gnocchi. Add gnocchi to pot of boiling water and boil for 2 minutes, until just tender. Drain well.
4. Return fry-pan to medium-high heat with a drizzle of olive oil. Add gnocchi and cook for 2-3 minutes, until starting to brown. Add stock, cashew cream, cheesy flakes and peas to pan and cook for about 2 minutes. Add vegetables back to pan and cook for 1-2 minutes more, until liquid has reduced and peas are bright green and tender.
5. Finish gnocchi. Remove pan from heat, add lemon juice and zest and basil pesto and mix to combine.
6. Serve gnocchi topped with almonds and basil.