Gnocchi with basil, lemon and peas

Begin by making your gnocchi. Preheat the oven to 200c and place the potatoes on a tray, lightly covered in rock salt. Bake for 1 hour until soft throughout.

When the potatoes are cooked, carefully remove them from the oven, slice them in half, and place the pulp through a ricer or sieve. Add this to a bowl with the flour, corn flour, egg yolk, parmesan and a good handful of salt. Mix together lightly until a smooth dough is formed.

Place a large pot of water on the heat and bring to the boil. Split the gnocchi dough in three and carefully roll into long sausage shapes on a floured surface. If you want to be really detailed, you can also pipe the mix through a piping bag to ensure consistent shape. Using a sharp knife, cut the rolled dough into gnocchi and carefully slide into the pot of boiling water. Cook the gnocchi for 2-3 minutes until they float at the top of the water. This is your queue to remove them and refresh in iced water.

Once cold, dress them lightly in oil. They can now be stored in the fridge for up to 3 days. Place a large non-stick pan on the heat and add a touch of oil. Add two large handfuls of gnocchi to the pan and caramelise on both sides. Add the chicken stock and butter and reduce over a high heat until a sauce consistency is formed. At this point remove the pan from the heat and add the crème fraiche, defrosted peas, lemon zest, lemon juice, and some grated parmesan. Serve in warm bowls and garnish with basil leaves.