Tomato Pesto Gnocchi with Sugar Snaps and Saffron

Steps

1. a large pot of salted water to the boil.
2. Whisk together mustard, vinegar and olive oil in a small bowl and set aside. Finely shred lettuce and remove core from pear, quarter and thinly slice. Add both to a large bowl and set aside.
3. Heat oil in a medium fry-pan on medium heat. Cook onion for 2–3 minutes, until softened. Add stock/water and sugar snap peas and simmer for about 2 minutes, until peas are bright green.
4. Add tomato pesto, sour cream and second measure of cherry tomatoes. Mix well and bring to a simmer. Once simmering, remove from heat and set aside.
5. While tomato pesto sauce is cooking, cook gnocchi in pot of boiling water for 3–4 minutes, until tender and rising to the surface. Reserve ½ cup of gnocchi water and drain well.
6. Add drained gnocchi to tomato pesto sauce. If sauce is a little thick, add 2–3 tablespoons of reserved gnocchi water and mix to combine. Season to taste with salt and pepper. Add dressing and tomatoes to bowl with remaining salad ingredients. Season to taste and toss to combine.
7. divide tomato pesto gnocchi between bowls and drizzle over saffron cream. Serve salad on the side.