Creamy pea gnocchi with basil

Bring a large saucepan of water to a boil.

Heat the oil in a medium frying pan over a medium heat and add the spring onions, leek and garlic; cook, stirring often, until garlic is tender and translucent, 3 to 4 minutes. Stir in lemon zest; let sizzle, undisturbed, for a few seconds. Remove from heat.

Add a pinch of salt to the boiling water then add the spinach and cook for about 1 minute, until defrosted. Remove the spinach from the water and leave it to drain completely. Bring the cooking water in the saucepan back to a boil.

Add the spinach, spring onion and leek mixture, miso, salt, and 50 ml of the cooking water to a blender along with the vegan cream. Blitz until the mixture is very smooth and has a thick cream-like consistency, which should take about 45 seconds. Set aside.

Add the gnocchi to the water still in the saucepan, and cook according to the package directions. Add the peas during the final 3 minutes of cooking time. Drain, reserving the pasta water. Return the gnocchi and peas to the dry pan and add the pureed vegetable mixture, tossing together to combine and adding the reserved cooking water as needed, until the sauce is nice and creamy. Season to taste and divide the gnocchi between 4 bowls. Garnish with chives.