Easy gnocchi with creamy pesto recipe
 When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare. Serve with crispy-fried sage leaves to make this dish extra-special. For this recipe you will need a large piping bag fitted with a large plain nozzle. 120g/4½oz plain flour70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve450g/1lb mascarpone1 large egg, beatensea salt 120g/4½oz plain flour 70g/2½oz Parmesan or vegetarian-style hard cheese, grated, plus extra to serve 450g/1lb mascarpone 1 large egg, beaten sea salt 100ml/3½fl oz full-fat milk100ml/3½fl oz double cream100g/3½oz macadamia nuts, or blanched/flaked almonds1 small garlic clove4–5 large sage leaves, plus extra to serve (optional)freshly ground black pepper 100ml/3½fl oz full-fat milk 100ml/3½fl oz double cream 100g/3½oz macadamia nuts, or blanched/flaked almonds 1 small garlic clove 4–5 large sage leaves, plus extra to serve (optional) freshly ground black pepper Method To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle.To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside.Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long.Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together.Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle. To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping bag, fitted with a large plain nozzle. To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside. To make the pesto, put all the ingredients in a blender and blitz until well combined. Season with salt and ground black pepper and set aside. Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long. Half-fill a large saucepan with water, add ½ teaspoon of salt and bring to the boil. Hold the piping bag above the water and pipe the gnocchi a little at a time into the hot water, using scissors or a small sharp knife to snip into short lengths, each around 3cm/1¼in long. Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together. Boil the gnocchi for 2 minutes, or until all the pieces rise to the surface. Drain in a colander and return to the saucepan. Add the pesto and toss together. Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). Divide between two warmed pasta bowls and season with ground black pepper and extra Parmesan. Serve with fried sage leaves, if you like (see tip, below). Recipe tips Fry sage leaves in a little sunflower oil for 1–2 minutes, or until crisp. Drain on kitchen roll to absorb any excess oil.