30min recipe: homemade gnocchi with basil pesto | 220 Triathlon

Ingredients

• 500g floury potatoes (such as King Edwards)
• 1 large free-range egg, lightly beaten
• 150g plain flour
• ½ tsp salt
• Freshly ground black pepper
• 50g fresh basil leaves
• 1 small clove garlic, peeled and chopped
• Pinch of sea salt
• 50g pine nuts, lightly toasted
• 50 ml extra virgin olive oil
• 50g parmesan cheese, grated
• Juice of half a lemon, or to taste