Cook gnocchi in boiling salted water for 2 mins. Rinse and set aside to cool.

Chop tomatoes and wild asparagus. Chop 10g of roasted hazelnuts, set aside.

Make the pesto by blending the basil, arugula, lemon zest and juice, olive oil, garlic, the rest of the hazelnuts, salt and pepper.

Assemble plate, top with chopped hazelnuts and enjoy!