Rocket Pesto Gnocchi with Roasted Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
2. Toss capsicum with a drizzle of olive oil on prepared tray, season with salt and roast for 10 minutes, until almost tender.
3. While capsicum cooks, heat a medium, dry, fry-pan (preferably nonstick) on medium heat. Toast pinenuts for 1–2 minutes or until lightly golden. Shake pan during cooking to ensure even browning. Remove from pan and set aside. Trim woody end from asparagus and slice 5cm; shave or finely grate parmesan cheese. Set aside.
4. Remove capsicum from oven, toss asparagus through and roast for 5 minutes, or until vegetables are just tender.
5. Cook gnocchi in pot of boiling water until gnocchi floats to the surface, 2–3 minutes. Scoop out ¼ cup cooking water then drain. Add a drizzle of olive oil to gnocchi to avoid sticking.
6. Heat same pan used to toast pinenuts on medium to high heat. Add drained gnocchi and toss until golden, about 3 minutes, adding a drizzle of olive oil if needed. Add pesto, 2 tablespoons reserved cooking water and peas and stir to combine. Remove from heat and toss roasted vegetables through. Season with salt and pepper.
7. Place a handful of rocket onto each plate and top with gnocchi and vegetables. Garnish with parmesan cheese and pinenuts. Drizzle a little extra-virgin olive oil over and season to taste with salt and freshly ground black pepper.