Broccoli Gnocchi With Roasted Tomato & Garlic Sauce

Preheat oven to 200˚C/180˚C fan-forced. Place tomatoes and garlic in a roasting pan and drizzle with oil. Roast for 30 minutes or until tomatoes start to soften.

Meanwhile, place broccoli in a food processor and process until it resembles rice. Transfer to a large microwave-safe bowl. Cover and microwave on high for 5 minutes or until tender. Stand for 10 minutes to cool. Transfer broccoli to a clean tea towel. Bring tea towel together and squeeze excess liquid from broccoli. Return broccoli to food processor, then add flour and zest. Season with pepper. Process until mixture just starts to come together and forms a dough.

Line a baking tray with baking paper. Transfer dough to a lightly floured surface, then knead gently to form a smooth ball. Divide into 4 even portions. Roll 1 dough portion into a 2cm-thick x 20cm-long log. Cut log into 2cm pieces, gently pressing centre of each piece as you go. Transfer to tray. Repeat with remaining dough portions.

Bring a large saucepan of water to the boil over medium-high heat. Add gnocchi and peas, then cook for 2 minutes or until gnocchi floats to surface. Using a slotted spoon, transfer gnocchi and peas to tomato mixture and add lemon juice and 2 tbs cooking liquid. Toss to combine. Divide gnocchi mixture among bowls and top with basil, parmesan and almonds. Season with pepper. Serve.