Bring a pot of boiling water to boil. Peel and cut potato into small chunks. Add to a pot of boiling water and cook until tender. Drain, leave to cool slightly and then mash potato until completely smooth with no lumps.
Measure 150g mashed potato. Mix plain flour into the mashed potato bit by bit until you form a soft dough. Cut the potato dough into three big pieces. Roll each piece into a 'snake' shape, roughly 1.5cm thick. Cut 'snakes' into 1.5cm pieces.
Bring a pot of salted boiling water to boil. Add gnocchi pieces to the pot. Cook for approx. 3 minutes or until risen to the top.
SAUCE
Preheat oven to 220C.
Cut sweet peppers in half, horizontally. In a mixing bowl, combine peppers, olive oil, garlic granules, salt and pepper. Transfer to a baking tray lined with greaseproof paper. Roast for approximately 20 mins or until soft with some black spots.
Add PESTO sauce to a pan and warm up on a medium heat. Chop the roasted peppers and add to pesto sauce. Add a splash of water to sauce to loosen, if needed. Lastly, add the gnocchi. Once the gnocchi is heated through, serve immediately.
Head to my Instagram for a visual method on the highlight "pesto gnocchi".
