Pan-Fried Pesto Gnocchi with White Beans

• 200 g shelf-stable potato gnocchi
• 120 g cooked cannellini beans, drained
• 100 g cherry tomatoes
• 1.5 tbsp dairy-free basil pesto
• 1 tbsp olive oil
• 5 g basil leaves

Directions

1. 1Fry the gnocchi in the olive oil over medium-high heat for 7 minutes, turning occasionally, until golden and crisp outside and soft inside.
2. 2Add the tomatoes and cook 4 minutes more, pressing them gently so they burst and release their juice.
3. 3Stir in the beans and warm through for 2 minutes.
4. 4Take the pan off the heat, fold the pesto through so it stays fresh and green, and finish with basil.