Chop cherry tomatoes into quarters

Cube the courgettes

Grate the parmesan cheese

Finely chop up 2/3 of the basil and all the pine nuts

Mix the basil and pine nuts with the creme fraiche

Mix in the parmesan and a 1/4 teaspoon of salt

Heat 1/2 tablespoon of olive oil in a non-stick pan on a high heat

Cook courgette for 4-5 minutes until brown then put to one side

Cook panchetta for 2 mins in 2 teaspoons of olive oil until crispy and add cherry tomatoes for another 4 mins then put to one side

Fry the gnocchi in 2 teaspoons of olive oil for 8 mins until crispy around the outsides

Add 2 handfuls of spinach to the gnocchi and stir together until the spinach wilts

Finally mix in the creme fraiche pesto, courgette, tomato and panchetta and garnish with the remaining basil