MAKES: 4

METHOD

1. Place potatoes in a steamer over boiling water 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 cooktop for 2 minutes, stirring mash constantly to help dry it out. Remove from heat and allow to cool for 5 minutes. 

2. Meanwhile for the pesto, place garlic, peas, mint, pistachios and parmesan together in a food processor and pulse until smooth. Slowly add olive oil and season with salt and pepper. Set aside until required. 

3. To make gnocchi, place warm mashed potato into a medium mixing bowl with ricotta, stirring until well combined. Add yolks, baking powder, salt and pepper, parmesan and zest, mixing until well combined. Add flour and gently knead mixture to a smooth dough. 

4. On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 25cm long sausages, dusting with extra flour. Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. Using a gnocchi board or the back of a fork, roll each piece of gnocchi. 

5. To cook gnocchi, bring a large saucepan of salted water to the boil and then turn down to a simmer. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Place half the pesto in a large mixing bowl with 1/3 cup of cooking water, stirring to combine. Using a slotted spoon remove gnocchi from pan and add to the pesto sauce, tossing gently to coat. 

6. Cook prepared vegetables in the gnocchi cooking water for 2 minutes, drain then add to the gnocchi. 

7. Evenly divide gnocchi between bowls, sprinkle with extra zest and serve with a lemon wedge. 

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