Tomato Pesto Gnocchi with Sugar Snaps and Saffron

Steps

1. a large pot of salted water to the boil.
2. hisk together mustard, vinegar and olive oil in a large bowl. Finely shred lettuce and quarter pear then thinly slice. Add both to bowl with dressing, along with first measure of cherry tomatoes and seeds. Just before serving, toss all salad ingredients together and season to taste with salt and pepper.
3. Heat oil in a large fry-pan on medium heat. Cook onion for 2-3 minutes, until softened. Add stock/water and sugar snap peas and simmer for 2-3 minutes, until sugar snaps 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 before draining well.
6. Add drained gnocchi to tomato pesto sauce (after removing sauce from heat). If sauce is a little thick, add 2-3 tablespoons of reserved pasta water and mix to combine. Season to taste with salt and pepper.
7. Divide tomato pesto gnocchi between bowls and drizzle over saffron cream (if using). Serve salad on the side.