How to make pesto gnocchi from scratch

Preheat oven to 200°C/180°C fan-forced. Pierce potatoes with a fork. Rub with salt and 1 tbsp of oil and roast for 1 hour–1 1/4 hours or until tender. Set aside to cool completely. Peel skins, then press the flesh through a potato ricer or use the fine side of a box grater. 

Meanwhile, for pesto, place basil leaves, garlic and oil in a food processor and blitz until smooth. Add parmesan, lemon juice and half the pine nuts, pulse to combine. Transfer to a bowl, stir in remaining pine nuts. Season.

Weigh grated potatoes. You will need 500g. Place in a large bowl. Drizzle over egg yolk, sprinkle with flour and salt. Gently knead together until smooth. If dough feels sticky add a little extra flour. Divide dough into four equal portions. 

On a lightly floured surface, roll each portion of dough into a rope about 2.5cm thick. Cut dough into 2.5cm pieces. Gnocchi can be cooked as pillows or, if you like, dust gnocchi with flour and, using your thumb, roll each piece down a gnocchi board (or use back of a fork) to form little ridges. 

Bring a large saucepan of salted water to the boil, add gnocchi and cook for 3 minutes or until they float. Drain well and transfer to a tray using a slotted spoon.

Heat remaining oil in a frying pan on medium. Add drained gnocchi and cook, without stirring, for 3 minutes or until browned on one side. Turn gnocchi and cook a further 3 minutes. Remove from heat and stir in pesto. Serve with baby rocket, extra basil, parmesan and pine nuts.