Gnocchi with spinach pesto and caramelised leeks

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Toss the leeks in a little olive oil in a baking tray, season and roast for 10 minutes until golden, turning once.
2. Wash and dry the spinach. In a mini food processor, whizz the walnuts, parmesan (or vegetarian alternative), garlic and basil into crumbs.
3. Drizzle in the extra-virgin olive oil and whizz into a chunky paste. Add the spinach and pulse to combine.
4. Drop the gnocchi into boiling salted water. When they float they’re cooked. Drain, reserving a cup of cooking water, and toss with the pesto, adding a little water if too dry. Season and squeeze over a little lemon. Tear the leeks into shreds and serve with the gnocchi.