Home-made gnocchi may appear difficult to make but don’t gnocchi it ’til you try it…. Serves 4 IngredientsFor the gnocchi 500g potatoes 100g flour 2 egg yolks 10g fresh chives, finely chopped grated nutmeg salt and freshly ground pepper For the basil pesto (Makes 1½ cups) 3 cups fresh basil 1 clove garlic, peeled and roughly chopped ¼ cup (60ml) toasted pine nuts ¼ cup (60ml) grated parmesan cheese Salt & black pepper ½ cup (125ml) extra virgin olive oil A generous squeeze of lemon juice Method1 preheat oven to 180°C. 2 Place whole potatoes into a pot and cover with cold water. Bring to the boil and cook until potatoes are tender. 3 Whilst the potatoes are cooking combine all the ingredients for the basil pesto into a food processor and pulse until you have reached your desired consistency. Taste and adjust the seasoning before setting to one side. 4 Drain the cooked potatoes and place in the oven for 5 minutes until any excess moisture has evaporated. 5 Remove potatoes from oven, peel and mash. (see pic below) 6 Add remaining ingredients to the mashed potatoes, while still warm, and mix until well combined. 7 Lightly dust a work surface with flour and roll out dough to form a cylinder. (see pic below) 8 Cut at 1cm intervals and using a fork, lightly press down on each segment. These shallow lines help the sauce to cling to the gnocchi. (see pic below)9 Bring a pot of salted water to the boil, add gnocchi and cook until they rise to the surface. Remove from water, drain and set aside. 10 To serve, heat a pan with a little olive oil and when hot, quickly sauté gnocchi for a few minutes or until lightly crisp and golden. Remove from pan and serve lightly tossed in pesto with fresh rocket and parmesan.