• Preheat your oven to 400 degrees.
• Place the garlic scapes on a sheet pan. Toss with oil and salt. Roast until they are brown, turning half way through, about 15 to 20 minutes.

To make the pesto

• While the scapes are cooking make the pesto. Roughly chop the green garlic and add to your food processor. Add the cilantro. Process until garlic and cilantro was chopped into small pieces. Add the sunflower seeds and Parmesan cheese. Process until combined, about 30 seconds. While the machine is running drizzle in ¼ cup of olive oil. If it seems too dry or lumpy, you can add a little bit more, but no more than a ¼ cup of oil more. Add in the lemon juice and process for 10 seconds to combine. Set the pesto aside.

To make the gnocchi

• Add gnocchi to salted boiling water. As the gnocchi rises to the surface, remove from the pot. Do this until all of the gnocchi has risen about 3 to 4 minutes. To fry the gnocchi (optional step) melt 4 tablespoons of butter in a frying pan over medium high heat. Add the gnocchi and cook until it has browned on each side. Sprinkle some Parmesan cheese over top. Remove from the frying pan.

To put the final dish together

• Cut the garlic scapes into bite size pieces. Mix into the gnocchi. Serve with the pesto. It can be on the hot side so use sparely. Leftover pesto can be saved in the fridge.