Jersey Royal Potato Gnocchi with Pesto Cream Sauce

**Prepare the Potatoes:** Boil the Jersey Royal potatoes in their skins until tender (about 15-20 minutes). Drain well.

**Rice the Potatoes:** While the potatoes are still hot, pass them through a potato ricer or mash them thoroughly. It's crucial to do this while they're hot for a light texture.

**Make the Gnocchi Dough:** On a clean work surface, create a mound of the riced potato. Make a well in the centre and add the egg yolk, salt, and pepper. Gradually incorporate the flour, starting with 200g, until a soft dough forms. Don't overwork the dough – it should be slightly sticky. You may need to add a little more flour if it's too wet.

**Shape the Gnocchi:** Lightly flour the work surface. Divide the dough into sections and roll each section into a long sausage about 2cm thick. Cut the sausage into 2cm pieces. You can leave them as they are or roll them over a gnocchi board or fork to create ridges.

**Make the Pesto:** In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Slowly drizzle in the olive oil while the processor is running until a smooth pesto forms.

**Cook the Gnocchi:** Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. They are cooked when they rise to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

**Prepare the Cream Sauce:** In a skillet, melt the Jersey butter over medium heat. Add the pesto and Jersey double cream. Stir until heated through. Season to taste with salt and pepper.

**Combine and Serve:** Add the cooked gnocchi and the steamed seasonal vegetables to the skillet with the pesto cream sauce. Gently toss to coat. Serve immediately, garnished with extra grated Parmesan cheese.