Haddock, with roast pesto gnocchi

Why boil them, when you can roast them?  Roasted gnocchi get a nice crunchy coating, with the soft potato dough in the middle - a bit like super quick roasties (but not quite), these were a bit more interesting as they were filled with pesto.  They were delicious, and incredibly filling.  Paul the fish provided the beautiful haddock, which I roasted on a bed of fennel.  So, to add a bit of veg we had green beans in a garlicky tomato sauce.

Gnocchi
Olive oil
Haddock
Fennel
Green beans
Baby plum tomatoes
Garlic

1.  Coat the gnocchi in olive oil and roast for about 30 minutes.
2.  Finely slice a bulb of fennel and spread it in the bottom of an oven dish, put the haddock on top.  Drizzle with olive oil, and a grind of black pepper - bake for about 20 minutes.
3.  Splosh some olive oil in a frying pan, add green beans and halved baby plum tomatoes and lots of crushed garlic.  Splash in a little water to help it cook - stir now and again, it takes about 10 minutes for the beans to be al dente.
4.  Serve, scoff - bu surprised at quite how filling the lovely fresh healthy ingredients are!