Whisk cool potatoes with a handmixer. Add flour and egg and mix until it forms a dough. Roll the dough into four balls.

Roll each dough ball into long sausage strips and cut at diagonals. Place on a tray, cover with cling film and refrigerate for 30 mins.

Using a mixer, blitz the basil, olive oil, garlic, Parmesan and pine nuts in a blender. Add salt and pepper to taste.

Take the gnocchi out of the fridge and pop into salted boiling water for 3 mins.

Drain the gnocchi and serve with as much pesto as you like.