Scrub the carrots well and cut them into very thin slices.

Finely slice 5 garlic cloves and the shallots and sauté with a drizzle of oil for about 3 mins on medium low heat, stirring often to make sure they don’t catch.

Add the carrots and sauté for another 3-4 mins.

Add the cashews, 470ml water, salt, pepper and cover. Let it simmer on a low heat for about 15-20 mins, until the carrots have softened.

Place the carrots into a blender with the miso and 35ml olive oil and blend until smooth.

Meanwhile, make the pesto.

Remove the thick stems from the carrot tops (or parsley), and the basil. Grate one or two garlic cloves, depending on your preference.

Add the garlic, carrot top greens, basil, 35g cashews, lemon juice, ½ tbsp salt and nutritional yeast if using, to a small food processor and pulse until you have a chunky texture. Add 90ml of olive oil and pulse again to combine. Add a little more oil or water if you prefer your pesto more runny. Season well with salt and pepper.

If you don't have a food processor, you can finely chop all of your ingredients and stir together in a small bowl to combine.

Cook the gnocchi as per package instructions, drain and put back into the pot. Stir the sauce through the gnocchi and heat through.

If you have sauce leftover, it freezes well and can be used as a sauce for pasta, spelt, or orzo. It can also be thinned down a little and enjoyed as a soup.

The pesto keeps refrigerated for up to 5 days. If the oil solidifies in the fridge, add a dash of very hot water to loosen it up and bring it back to room temperature.