Jersey Royal Potato Gnocchi with Pesto and Cherry Tomatoes

Preheat oven to 200°C (180°C Fan/Gas Mark 6). Bake the Jersey Royal potatoes, skin on, for about 45 minutes until soft and cooked through.

While the potatoes are baking, prepare the cherry tomatoes. Halve the cherry tomatoes and mince the garlic.

Once the potatoes are cool enough to handle, peel them while still warm (this is important for a smooth texture). Pass the peeled potatoes through a potato ricer or mash them thoroughly until there are no lumps.

Place the riced potatoes on a clean work surface. Make a well in the center and add the warmed Jersey milk, cubed Jersey butter, and egg yolk. Season with salt and pepper.

Gradually add the plain flour, mixing gently until a soft dough forms. Be careful not to overwork the dough, as this will make the gnocchi tough. It should be slightly sticky but manageable.

Lightly flour a clean work surface. Divide the dough into portions and roll each portion into a long rope, about 1.5cm thick.

Cut the ropes into 2cm pieces to form the gnocchi. If desired, roll each gnocchi over a fork to create ridges (this helps the sauce cling to the gnocchi).

Bring a large pot of salted water to a boil. Add the gnocchi in batches (don't overcrowd the pot). They are cooked when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

While the gnocchi cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 5-7 minutes, until they soften and release their juices.

Add the cooked gnocchi to the skillet with the cherry tomatoes. Toss gently to coat.

Stir in the fresh pesto and cook for another minute until everything is well combined and heated through.

Serve immediately, garnished with grated Parmesan cheese.