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 fry-pan on medium-high heat. Add garlic, courgettes, leeks and 1 tsp salt and cook for about 5 minutes, until tender and starting to colour. Remove from pan and set aside. Reserve pan.
3. Cook gnocchi. Add gnocchi to the 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 2 minutes more, until liquid has reduced and peas are bright green and tender.
5. Serve gnocchi topped with almonds and basil.