Rack of lamb, gnocchi and Provençal vegetables recipe
 Give your Sunday lunch a flavourful twist with homemade gnocchi and Provençal vegetables. 250g/9oz baked potato, warm50g/1¾oz plain flour, sieved, plus extra for rolling out10g/¼oz finely grated Parmesan cheese½ free-range egg yolksalt and freshly ground black pepper1 tbsp chopped chives1tbsp chopped flatleaf parsleyolive oil 250g/9oz baked potato, warm 50g/1¾oz plain flour, sieved, plus extra for rolling out 10g/¼oz finely grated Parmesan cheese ½ free-range egg yolk salt and freshly ground black pepper 1 tbsp chopped chives 1tbsp chopped flatleaf parsley olive oil ¼ bunch basil 150g/5½oz baby spinach¼ garlic clove, finely chopped15g/½oz pine nuts, lightly toasted5 tbsp olive oilpinch grated lemon zest (optional) ¼ bunch basil 150g/5½oz baby spinach ¼ garlic clove, finely chopped 15g/½oz pine nuts, lightly toasted 5 tbsp olive oil pinch grated lemon zest (optional) 4 x 3-bone rack of lamb (about 300g/10½oz each)1 tsp olive oil10g/¼oz unsalted butter1 sprig thyme1 garlic clove 4 x 3-bone rack of lamb (about 300g/10½oz each) 1 tsp olive oil 10g/¼oz unsalted butter 1 sprig thyme 1 garlic clove 2 baby aubergines, halved lengthways1 yellow courgette, chopped into medium sized discs250g/9oz cherry tomatoes, skinned150g/5½oz wild garlic leavessherry vinegar, to taste3 tsp olive oil 2 baby aubergines, halved lengthways 1 yellow courgette, chopped into medium sized discs 250g/9oz cherry tomatoes, skinned 150g/5½oz wild garlic leaves sherry vinegar, to taste 3 tsp olive oil Method For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients.Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes.Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside.For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½.Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops.For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto.To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients. For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients. Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes. Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes. Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside. Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside. For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½. Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops. Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops. For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto. To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto.