Ingredients

For Gnocchi

• 360g potato

• 100g plain flour

• Semolina

• Salt and pepper

For Pesto

• 25g fresh basil

• 1 clove of garlic

• 50g pine nuts (or sunflower seeds if on a budget)

• 2 tsp lemon juice

• 2 tbsp extra virgin olive oil

• 1 tbsp nutritional yeast

• Large pinch of salt

Method

1. Cut the potatoes into medium chunks, peeling is optional- I prefer not to peel because it reduces food waste. Boil in salted water until soft. Drain well, allowing the steam to come off the potatoes and then mash until smooth. Stir in a pinch of salt, a crack of pepper and the flour. Leave to cool for 15 mins.

2. Dust semolina over your work surface and separate the gnocchi dough into four. Roll out each section into a long sausage like shape, ensuring it is consistently thick, about 15mm in diameter. Cut each gnocchi 3cm in length so that you end up with pillow shapes.

3. Boil a large saucepan of salted water. Pour the gnocchi into the pan. The gnocchi is done when they start to float, remove from the pan with a slotted spoon and continue boiling until all are cooked.

4. Blend all the pesto ingredients together until no large lumps remain. Best eaten immediately but can be kept for 3 days in the fridge.

5. Stir the sauce into the gnocchi and serve