You will need:

750g potatoes

75g flour

65g farm greens, e.g. chard, spinach, herbs

1 garlic clove

10g wild garlic

25g sunflower seeds, pumpkin seeds, or nuts

25g vegetarian hard cheese

1 lemon

salt

75ml olive or vegetable oil

little extra flour

1. Wash and pat dry farm greens and wild garlic. Chop roughly and put aside for later.

2. To make the Gnocchi: Boil potatoes in a pan of salted water for around 25 minutes, or until they are tender.

3. Drain and leave until cool enough to touch. Remove the skins.

4. Mash or grate potatoes on a large chopping board.

5. Add the flour and a couple of pinches of salt, and bring the potato mixture together.

6. Dust your surface with the extra flour and knead the dough. Once it feels stretchy, divide into 4 sections and roll each into a sausage 2cm thick.

7. Cut each sausage into 3cm lengths. Mark a groove in each piece with a fork. Leave to the side while you make the pesto.

8. To make the pesto: Using a pestle and mortar*, grind the garlic clove and a little salt into a paste. Then gradually add the sunflower seeds, grinding to make a thicker paste.

9. A handful at a time, add the chopped greens and wild garlic, grinding the leaves against the side of the mortar.

10. Grate the hard cheese with a fine grater and add to the mixture. Drizzle in oil and a couple of squeezes of lemon while mixing. Keep grinding the mixture until it is smooth. Set aside.

11. Bring a pan of salted water to the boil and cook gnocchi for 2-3 mins. They’re ready when they pop up to the surface of the water. You may want to cook them in two batches, as they will cook quicker.

12. Smother gnocchi with your fresh pesto and grate your favourite cheese on top. If you have leftover pesto, put in a container, covered with extra oil. It should keep in the fridge for 2 weeks.

*Alternatively, using a food processor, chuck in all the ingredients together and blend!

Click here for the cook-along video!