*Prepare ahead of time and soak the cashews for a minimum of 45 minutes in room temp water*

• Start by pouring the gnocchi into salted boiling water. Set your timer according to the packet time minus 1 minute.
• Meanwhile, add the cashews, 2 handfuls of the spinach, basil, garlic cloves, 150ml of boiled water, lemon juice, grana padana and a generous pinch of salt to the blender. Blend until you achieve a smooth consistency. You may have to shake the blender/ add an additional splash of water to achieve the smooth pesto.
• When your timer goes off, the gnocchi should be almost cooked but not completely. Reserve around 300ml of the starchy water and drain. Transfer the gnocchi back into the pan and add the pesto on a really low heat.
• Add around 150ml of the starchy water and stir to incorporate. Also add an additional handful of spinach at this stage. Keep stirring and cooking until the gnocchi is completely cooked, adding a splash of the starchy water if necessary.
• Serve with lots of fresh ground black pepper, an additional sprinkling of the grana padana and a rocket side salad. I added an additional squeeze of lemon over the salad and gnocchi as I like it quite zesty.