1In a large frying pan, heat oil on high. Fry gnocchi 1 to 2 minutes, until lightly coloured.
2Add stock to pan and bring to boil. Reduce heat to medium and simmer, covered, 3 to 4 minutes until all liquid is almost absorbed
3Add butter to pan and stir through. Mix in broccoli, asparagus and snow peas and sauté 1 to 2 minutes until just tender. Stir in cream and pesto. Sprinkle with feta, basil leaves and pine nuts. Serve with garlic bread.
Photo: Rob Shaw/Bauer