Blend the rocket, parsley, salad onions, lemon juice, pine nuts, olive oil, herbal salt and pepper until you have reached a pesto consistency.
Taste and add extra seasoning if needed. Place the flour or maizena in a pot on the stove and slowly add the milk, stirring continuously. The sauce will thicken when the flour cooks in the milk - it should take about 10 - 15 minutes.
Add the pesto to the white sauce and stir through. I added about a teaspoon of cinnamon and some paprika for extra flavour.
Pour over the gluten-free gnocchi and bake in the oven for 15 - 20 minutes.
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