Method

• 1.
  Place potato in a saucepan of cold salted water and place over high heat. Bring to the boil, then simmer for 10-15 minutes until tender. Drain, then return to pan.
• 2.
  Heat gently for 30 seconds to remove excess water. Pass the potatoes through a ricer or mash until very smooth.
• 3.
  Set aside to cool slightly.
• 4.
  Meanwhile, for the pesto, whiz all ingredients, reserving a few whole basil and mint leaves to serve, in a small food processor until smooth. Set aside.

• 5.
  Add the ricotta, flour, egg and parsley to the warm potato. Season, then combine.
• 6.
  Transfer to a floured work surface and bring mixture together in a ball. Divide mixture into 4 portions and, working with one piece at a time, roll into 30cm-long and 1cm-thick sausages. Cut into 2cm pieces.
• 7.
  Bring a large saucepan of salted water to the boil over high heat and grease a tray with olive oil. In batches, cook gnocchi for 1-2 minutes until they rise to the surface. Remove with a slotted spoon and place on tray. Repeat with remaining gnocchi. Reserve 2 cups (500ml) cooking liquid.
• 8.
  Heat half the butter in a large frypan over medium-high heat. Cook half the gnocchi, tossing occasionally, for 4 minutes or until crisp and golden on both sides. Set aside and repeat with remaining butter and gnocchi.
• 9.
  Return gnocchi to pan and add pesto and reserved cooking liquid. Bring to a simmer and gently stir to combine. Serve gnocchi topped with goat’s cheese, reserved basil and mint leaves and drizzle with extra olive oil.