Set a large pot of boiling water on the stove, with steamer attachment.

Add all the pesto ingredients to a blender and blend till a smooth paste, season with salt and pepper, set aside.

Make the gnocchi by removing the skin from the cooked potato, and transferring the flesh to a mixing bowl, with the flour and 50g grated pecorino/ parmesan.

With a fork, mash the potato with the flour, adding more flour if needed to achieve a light, soft dough (still slightly sticky in the middle).

Chop herbs and roll them into the dough, with a little salt and pepper.

Tip the dough onto a floured surface and divide into 4 portions, rolling out each into a thick log shape.

Cut each into 4, and flatten out into rounds. Press a piece of cheese in the centre and fold over, creating a flattened ball shape. Lightly dust with flour and press down with the back of a fork to create ridges on one side.

Tip 4/ 6 pieces of gnocchi into the boiling water at a time, and cook until the gnocchi rise to the surface or the water comes back to the boil. Remove with a slotted spoon and drain.

Once all gnocchi is boiled, add green veg to the steamer and cook for 5 minutes.

In a frying pan, add olive oil and a little butter, then the gnocchi and cook for 2/3 mins both sides, or until lightly browned. Half the tomatoes and add these face down to the pan to cook alongside the gnocchi.

In a serving bowl, add the steamed veg, drizzled with a little pesto, then add 3/ 4 pieces of gnocchi and a few tomatoes, topped with a little more pesto and a light dusting of parmesan/ pecorino cheese. Enjoy!