Potatoes are a delicious staple that can be enjoyed in many ways, just like this gnocchi with pesto and baby corn. Try it out!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the gnocchi
220 g flour
1.2 kg potatoes
2 tsp coarse salt
1 egg, lightly beaten
For the pesto
100 ml olive oil, plus extra to fry
50 g grated Parmesan, plus extra to serve
50 g pine nuts
30 g basil
1 small green chilli
2 cloves garlic, peeled and crushed
1L vegetable stock
100 g baby corn, sliced

METHOD
For the gnocchi
1. Dust 2 baking trays with flour.
2. Pierce the potatoes with a fork and boil until soft. Remove from the pot and place in cold water so the skins can easily be removed.
3. Peel the potatoes while warm. Pass through a ricer or mash well, then leave to cool completely.
4. Tip out the potatoes on to a floured work surface. Sprinkle with the flour and salt. Top with the egg. Use your hands to mix everything into a dough. Knead the dough until smooth but not elastic, about 4 minutes. (Dust with flour if it gets too sticky.)
5. Divide dough into 8 portions. Roll each into a rope, then cut the ropes into 2 cm pieces.
6. Roll each piece against a fork to make ridges. Arrange in a single layer on the baking trays.
For the pesto
1. Place the oil, Parmesan, pine nuts, basil, chilli and garlic in a food processor. Blend until a paste forms.
2. Heat the stock until boiling. Add gnocchi in batches and cook for 4–6 minutes, until they float to the top. Immediately scoop out with a slotted spoon.
3. Heat a little oil in a pan over medium heat. Fry the corn for 2 minutes. Add the gnocchi and pesto then cook for 3 minutes, stirring to coat the gnocchi.
4. Serve with extra Parmesan.