Gnochi with Mushrooms and Pine Nuts

Boil the kettle.

In a small frying pan, toast the pine nuts then set aside.

Chop the onion and mushrooms.

Add olive oil, onion and mushrooms to the frying pan on low. Keep stirring.

Meanwhile add the gnocchi and the hot water to a large pan.

When the gnocchi floats to the top, drain and add back to the pan.

Add the mushrooms, pine nuts, pesto. Squeeze the juice of half a lemon in. Optional add some salt.

Stir and serve.