Bring a pan of water to the boil and add the peas, spinach and garlic clove. Bring it back up to the boil and simmer for 1 minute. Drain over a saucepan, retaining 2 tablespoons of cooking water. Set to one side to cool while you make the gnocchi.
Bring a pot of water to the boil. Add the gnocchi and bring it back to the boil until the gnocchi starts to rise to the surface of the water. Drain and leave to one side to cool.
Meanwhile, make the pesto. Place the cooked spinach, peas, 2 tablespoons of water, pesto and garlic in a food processor or Nutri-bullet. Blitz to a fine paste. Taste for seasoning and adjust as necessary.
Stir through the cooked gnocchi and serve with grated cheese and a couple of basil leaves scattered on top if you have them.
The pesto will last for up to 2 days in the fridge.
Basically a pesto on steroids, this is a seriously versatile sauce which I love spooned over gnocchi or pasta, or stirred through lentils with roasted vegetables and feta. It would also work beautifully as a sauce for poached salmon, grilled chicken breasts or barbequed lamb chops.”