Oozy cheesy gnocchi & pea gratin, pesto & crispy sage
If you want to make your own pesto, rip the leafy half of a bunch of fresh basil into a pestle and mortar and pound with a pinch of sea salt. Grind in a small handful of pine nuts and a quarter of a garlic clove, then finely grate in some Parmesan cheese and loosen with good extra virgin olive oil. So simple, so delicious.
Add broad beans and chopped asparagus to the gnocchi with the peas, if you like.