Gnocchi with wild garlic pesto, cherry tomatoes, carrot strips and pine nuts

1.) For the pesto you just need to chop 1 garlic clove and about 1/2 cup fresh herbs (basil, parsley, wild garlic); then puree together with 2 tbsp pine nuts, 2 tbsp grated vegan cheese (or nutritional yeast as vegan option), 1 tbsp lime juice and 2 tbsp olive oil; add pepper, salt and a bit sugar to desired taste.

2.) roast 500gr gnocchi in a pan with some oil for about 5-7 minutes until crispy; add carrot strips (1 carrot sliced with a peeler) + some cherry tomatoes and roast for 6-8 minutes more - 

3.) finally stir in pesto.

4.) garnish with more vegan cheese (or nutritional yeast) and some roasted pine nuts.