Sign up to our newsletter
Add the garlic to a bowl with a pinch of sea salt. Add the pine nuts to a food processor and pulse once or twice, just enough to break them up but not too finely. Add to the bowl with the garlic.
Finely chop the watercress leaves and stir into the garlic and pine nuts along with 2 tbsp olive oil. Grate in half of the Parmesan then mix and season to taste. Add the cherry tomatoes to the pesto, crushing with a spoon to release the tomato juices, and mix.
Boil the green beans for 4 minutes, then remove from the pan, leaving the water on the heat. Add the gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. Meanwhile, chop the green beans into 3cm lengths and add to the pesto and tomatoes.
Drain the gnocchi, reserving about 250ml of the cooking water in a separate jug. Tip the pesto mix and gnocchi into the warm pan and place over a low heat, until everything is heated through.
In a bowl, add 1 tbsp olive oil, a squeeze of lemon juice and a pinch of salt and pepper. Add the rocket and toss to cover. Plate up the gnocchi, scatter with rocket and grated Parmesan.