Method

Gnocchi

Prick the potatoes with a knife all over then microwave on high until they are soft and tender. Let them cool until you can handle them and peel off the skin. Mash the hot potato with a masher or use a potato ricer. Try to do this with as little handling as possible or the potatoes will start to become gummy. Spread the potato out onto a work surface then drizzle with egg and sprinkle with Parmesan. Sprinkle on 100 g of the flour, then briefly knead the dough to incorporate. Add the remaining 50 g flour if the dough still feels sticky.

To roll the dough, dust your work surface with flour and divide the dough into 4 pieces. Roll each piece out into a thin sausage shape, then use a sharp knife to cut into 1-2 cm pieces, depending on how large you like your gnocchi. Arrange the pieces on a lightly flour-dusted baking tray.

Pesto Cream 

Blitz the pesto with the crème frâiche and lemon juice until smooth and set aside.

Gnocchi cont.

Set a large pot of salted water over high heat. Bring to a boil then drop in the gnocchi in batches until they float. Remove from the water using a slotted spoon and let them steam on a baking tray for a few minutes.

Set a large frying pan over high heat. Add a big knob of butter and fry the gnocchi until one side is golden and caramelised then flip each piece and fry again. Remove the pan from the heat and stir into pesto cream and toss to combine (alternatively you can drizzle over the fried gnocchi instead). Tip: use a little pasta water to loosen up the sauce if necessary. Season to taste and then serve bowls of pesto cream gnocchi garnished with Parmesan shavings and fresh basil. Drizzle with a little extra virgin olive oil for additional luxury and flavour.