Lightly toast the walnuts in a frying pan. Once toasted, add them to a blender, followed by the basil, chives, mint, olive oil, a pinch of salt and pepper and a dash of red wine vinegar. Blend until smooth.

Add your cherry tomatoes to a frying pan with a drizzle of olive oil. As the tomatoes soften, roughly crush them with a spoon.

Add gnocchi to a pan of salted boiling water.

Grate the garlic into the tomatoey pan, add your chilli flakes, your red wine vinegar and pepper.

Take a ladle of gnocchi water and add it to the pan and mix. Add your gnocchi and stir thoroughly. Pour some of your pesto over the top of the gnocchi and tuck in!