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 6
   minutes.
3. While capsicum cooks, heat a dry fry-pan on medium heat. Toast pine nuts for †1–2 minutes or until lightly golden. Shake pan during cooking to ensure even browning. Remove from pan and set aside. Trim ends from beans.
4. Remove capsicum from oven, toss green beans through and roast for a further 8‹ 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 pine nuts on medium-high heat. Add cooked, drained gnocchi and toss until golden, about 3­ minutes. Add pesto, 2 tablespoons reserved cooking water and peas and stir to combine. Remove from heat and toss through roasted vegetables. 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 pine nuts. Drizzle a little extra-virgin olive oil over.