Method

• 1.
  For the pesto, place all ingredients in a food processor and whiz until finely chopped and smooth. Season to taste and set aside.

• 2.
  Bring a large saucepan of salted water to simmer. Add the gnocchi and cook for 1-2 minutes until gnocchi floats to the surface. Drain and refresh in iced water until gnocchi is cooled completely, then drain again. Transfer to a bowl and drizzle with olive oil. Toss to coat.
• 3.
  Heat half of the butter in a large frypan over high heat. When butter foams, add half of the gnocchi. Cook, tossing occasionally, for 2-3 minutes until gnocchi is browned. Transfer to a large heatproof bowl. Return frypan to the heat and repeat with remaining 60g butter and remaining gnocchi.
• 4.
  Add three-quarters of the pesto to gnocchi, season and toss to combine. Divide among serving bowls and drizzle with olive oil and remaining pesto. Scatter with oregano leaves to serve.