Roman Gnocchi with Winter Vegetables and Pesto

Ingredients

• 75g butter, melted
• 1 cup finely grated pecorino
• 1 cup grated gruyére cheese
• 3 eggs
• 1 litre milk
• 1 tsp freshly grated nutmeg
• 1⅔ cups semolina
• 1/2 cup pure cream
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 5 anchovies, chopped
• 3 garlic cloves, crushed
• 1kg tomatoes, chopped
• 1 tbsp red wine vinegar
• 1 cup fresh basil leaves
• 1 tbsp olive oil
• 400g baby brussels sprouts, trimmed, halved
• 1 bunch Tuscan cabbage, trimmed
• 1/4 cup basil pesto (see Smart Tip)