Crispy Gnocchi On A Stick With Charred Peppers & Basil Pesto

Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for 2 minutes, then drain and run under cold water to cool.

Put the gnocchi into a large bowl with the chopped peppers, vegan pesto, olive oil, sea salt flakes and freshly ground black peppercorns, and mix well to coat. At this point you could refrigerate the gnocchi until you're ready to barbecue.

Thread the gnocchi and pepper alternately onto the skewers. Once your barbecue is good and hot, brush one side of the skewers with oil, then lay them over the barbecue at a slight angle (this stops them falling through) and cook for 4-5 minutes, until the gnocchi are crisp and brown. Brush the tops with oil, then turn over and repeat with the other side.

Meanwhile, mix the lemon juice, pesto and extra virgin olive oil with a pinch of sea salt flakes to taste. Once the skewers are cooked through, serve immediately, with the basil dressing alongside.