1. Heat oven to 425°F (220°C).

2. On a large sheet pan, toss gnocchi and tomatoes with olive oil, garlic, red pepper, salt and a few grinds of black pepper. Spread in a single layer. Roast 15–18 minutes, stirring once, until gnocchi are puffed and golden in spots and tomatoes have burst.

3. Add spinach to the hot pan and toss until just wilted.

4. Spoon pesto over, add Parmesan, and toss again until glossy and coated.

5. Finish with a squeeze of lemon and extra Parm. Serve immediately.