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Put the spinach and peas in a non-stick pan with some seasoning and a splash of water, and heat, stirring, until the spinach has wilted.
Add the pesto and crème fraîche, and gently heat through.
Cook the gnocchi in a pan of boiling water following pack instructions then scoop out with a slotted spoon into the spinach pan.
Toss everything together, then serve in warmed bowls topped with a few pea shoots, if using.