1. Preheat the oven to gas 7, 220˚C, fan 200˚C. Boil the gnocchi for 1 min; drain and set aside.
2. Put the broccoli, cherry tomatoes and drained gnocchi in a large roasting tin. Drizzle with the oil and sprinkle with the crushed chillies, if using. Toss to mix, then roast for 15 mins. Add 150g of the spinach and return to the oven for 2 mins; mix to wilt the spinach.
3. Meanwhile, make the pesto sauce. Put the remaining 50g spinach in a food processor with the other pesto ingredients and 100ml water, and blitz until smooth. You may need to add the spinach in batches. Season to taste and serve drizzled over the roasted veg and gnocchi.
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