Gluten-Free Chickpea Gnocchi with Pesto and Spring Veg

Method

1. Pre heat the oven to 200C.
2. Roast your potatoes whole on a high heat until tender all the way though.
3. Meanwhile, brush the radishes with a little oil and place cut side down in a hot pan until blistered. Set aside.
4. Take the potatoes out of the oven and when cool enough to touch scoop the flesh out of the skins. Pass through a potato ricer or sieve to ensure the potato is completely smooth.
5. Combine with the chickpea flour, egg and a pinch of salt, to form a dough. The dough will be a little sticky, but firm enough to handle mould.
6. Dust the work surface with flour. Cut the dough into four pieces and roll into 1cm thick sausages and cut these into 1cm chunks.
7. You can either leave these chunks as is or shape them by rolling each chunk over the back of a fork or creating ridges. This is a common gnocchi shape so if you're unsure this video clearly shows the technique.
8. Toss the shapes in a little more flour and set to one side while you work on the rest of the dough.
9. Cook the gnocchi in a large pan of salted boiling water for 3 to 5 minutes until tender and the raw chickpea flour taste is gone.
10. In a pan heat the stock and add the asparagus, cook until al dente and then add the peas, followed by the cooking gnocchi.
11. Serve with a dollop of pesto, the chive flowers and the radishes.