Walnut & Sundried Tomato Gnocchi

Bring a large pot of water to the boil. Add the gnocchi, stir once to stop it from sticking together, and cook until the first gnocchi rises to the surface (approximately 2-3 minutes). Pour into a colander, rinse lightly with cold water and drain really well. Lay on a flat tea towel to absorb any remaining water. Tip: Check you are using the correct amount of gnocchi. Using more will alter the flavour of your dish.

Heat half of the olive oil in a large frying pan over a medium-high heat. Add the gnocchi and fry for 3-4 minutes, or until they are golden brown. Remove and set aside.

Add the remaining olive oil to the same pan with the brown onion, button mushrooms and green beans. Cook for 5 minutes, or until the onion, mushroom and green beans are soft. Add the walnuts and cook for a further 2 minutes, or until toasted.

Return the gnocchi to the pan with the vegetables and walnuts. Cook, stirring, until heated through. Remove the gnocchi from the heat and stir through the sundried tomatoes and traditional pesto. Season to taste with salt and pepper.