Step 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.

Step 2

Heat gently for 30 seconds to remove excess water. Pass the potatoes through a ricer or mash until very smooth.

Step 3

Set aside to cool slightly.

Step 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.

Step 5

Add the ricotta, flour, egg and parsley to the warm potato. Season, then combine.

Step 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.

Step 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.

Step 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.

Step 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.