Gnocchi with Creamy Basil Pesto

Wash the potato and pierce a few holes with a fork to let moisture out while cooking. Place the potato in a small pot, cover with cold water, and bring to a boil. Cook the potato until it is cooked through. Remove from the water and refrigerate until cold. This will ensure that the potato firms up, enabling it to be grated.

Once the potato is cold, remove the skin, then grate the potato using a fine grater or a potato ricer.

Place the finely grated potato into a large mixing bowl. Add the egg and olive oil blend, then mix with a spoon.

Add salt and pepper to taste, then add the flour and mix well.

Mix the dough with your hands until well combined, forming a smooth dough.

Remove the dough from the bowl and place it onto a floured surface. Knead the dough with the palm of your hand until you end up with a smooth, soft ball of pasta. Place the dough back into the bowl and cover with a lid to rest for 10 minutes.

Once your dough has rested, break the dough into equal balls. Roll each ball into a thin tube on a floured surface. The tube should be about 1.5 cm thick and even. Repeat until you have formed tubes with all the balls.

Cut the tubes into 'nuggets' about 2 cm in length, then use a fork to indent lines on the top of each nugget. Try not to press too hard to avoid flattening the gnocchi.

Heat a medium pot half-filled with water and add a little vegetable oil. Bring the water to a boil, then cook the gnocchi in batches. Do not overcrowd the pot to prevent clumping. Ensure the water boils rapidly. The gnocchi will float to the top once cooked, which takes about 2 minutes. Remove with a slotted spoon and set aside. Repeat the process until all the gnocchi is cooked.

Place all the ingredients into a food processor and blend until well combined. Open the processor lid to scrape down any ingredients on the sides. Add a little more olive oil blend if required.

Blend again until you end up with a smooth paste (a little coarse texture is also acceptable).

Heat a large pan or wok until smoking hot, then add the olive oil blend and gnocchi.

Add the butter, salt, and pepper to taste, then sauté the gnocchi until golden brown on all sides.

Add the basil pesto and cream, then mix well until the sauce coats all the gnocchi.

Serve onto a platter, sprinkle with the grated Parmesan cheese, and garnish with the torn basil leaves.