Courgette, broccoli and gnocchi traybake with spring greens pesto

Method

1. To make the traybake, preheat the oven to 240C/220C Fan/Gas 9.

2. Place the gnocchi and courgettes in a large bowl. Drizzle with the oil, add the salt and season with pepper. Toss well.

3. Transfer to a large roasting tin and spread everything out into a single layer.

4. Roast for 18–20 minutes, turning once halfway through, or until the gnocchi are starting to turn slightly golden.

5. Meanwhile, toss the broccoli and capers in the same bowl used for the courgettes and gnocchi.

6. Remove the roasting tin from the oven, scatter over the broccoli mixture and gently toss to combine.

7. Return to the oven and roast for further 10–12 minutes, or until the gnocchi are crisp at the edges, the courgettes are tender and the broccoli is bright green.

8. Meanwhile, to make the pesto, bring a saucepan of salted water to the boil. Add the spring greens and blanch for 1–2 minutes. Drain and refresh under cold water, then squeeze out as much liquid as possible.

9. Add the blanched greens, basil, pine nuts, Parmesan, garlic, lemon zest and 1 tablespoon juice and ¼ teaspoon salt to a food processor. Pulse to a course paste, then blend in 80ml/2¾fl oz oil. Taste and add more oil, lemon juice or salt if needed.

10. Remove the traybake from the oven and spoon over 4–5 dollops of the pesto and gently toss to coat. Divide between plates, dollop over an extra spoonful of pesto and garnish with lemon zest, Parmesan and torn basil leaves. Serve.