SERVES: 4 – 6

METHOD

1. Place potatoes in a large pot of boiling water over a medium heat. Bring to the boil and cook for 10-15 minutes or until tender. Drain. Mash hot cooked potato until very smooth, using a potato ricer if possible. Place saucepan back on cook top for 2 minutes, stirring mash constantly to help dry it out. Remove from heat and allow to cool for 5 minutes.

2. Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, parmesan and zest, mixing until well combined. Add flour and gently knead mixture to a smooth dough.

3. On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces.

4. Meanwhile for the pesto, place rocket, mint, garlic, parmesan and almonds together in a food processor and pulse to a fine crumb. While the food processor is going, carefully and slowly add the olive oil until the pesto is smooth and a consistency of your liking. Set aside until required.

5. To cook gnocchi, bring a large saucepan of salted water to a gentle boil and turn down to a simmer. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and drain off excess water. Reserve 1/3 cup of cooking water.

6. Heat olive oil in large non-stick frying pan over a medium heat. Add gnocchi in small batches to the pan and cook for 5 minutes turning occasionally until golden on both sides. Set aside in a large bowl.

7. In a small mixing bowl combine reserved cooking water with half the pesto, stirring to combine. Add to the bowl of pan-fried gnocchi tossing gently to combine.

8. To serve, divide gnocchi between bowls and scatter over cherry tomatoes and baby rocket leaves.

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