Ingredients
1 tub of Paradise Beach Purveyors Classic Basil Pesto
1 packet of (625g) fresh gnocchi
2 tablespoons olive oil
200g semi-dried tomatoes
250g fresh fetta cheese, crumbled
Fresh purple basil leaves

Method
Add the gnocchi pieces to a large pot of boiling salted water and remove them as they float to the top when cooked. Drain and pat with paper towel to remove excess water.

Heat the olive oil in a frying pan. Add the gnocchi and toss for a couple of minutes until a light golden brown. Add the semi-dried tomatoes and Paradise Beach Purveyors Classic Basil Pesto and stir together to warm through being careful not to break up the gnocchi pieces.

Spoon into serving bowls and top with the crumbled fetta and purple basil leaves.

Serves 4 as a main course.