Preparation:

• Cut the brussel sprouts in half.

• Crush or finely chop garlic.

• Finely grate parmesan and roughly chop parsley.

  
  

Cooking:

• Cook the gnocchi according to packet instructions.

• Add the brussel sprouts and peas to a frying pan over medium high heat with about ¼ cup of water and simmer with the lid on for about 5 minutes or until the brussel sprouts are tender and the water has evaporated.

• Once the water has evaporated, add the olive oil along with the garlic and sliced almonds and fry until the brussel sprouts are golden, the garlic is fragrant and the almonds are nicely toasted.

• Drain the water from the gnocchi, reserving about 100ml of pasta water.

• Add half of the parmesan to the gnocchi and stir to combine and create a nice sauce.To serve, add the gnocchi to a plate, topped with the rocket, vegetables and the remaining parmesan cheese.

• Sprinkle the parsley over top and season with salt and pepper to taste.