Pre-heat oven to 220 degrees Celsius.

Drizzle 1 tablespoon of olive oil over your potatoes and coat them well. Put them on an oven proof wire rack, then put the rack onto a baking tray. Bake the potatoes in the oven for 55 minutes until cooked.

Meanwhile, put your garlic clove in a pestle mortar with a pinch of salt, and bash until pureed. Then add your put your pine nuts, basil and 2 tablespoons of olive oil and continue to bash until the mixture is broken down and starts going paste like but still has some texture. Add your parmesan and stir through.

Sift your flour in a large bowl, then add your egg, egg yolk and a generous pinch of salt and pepper.

Take your potatoes out of the oven once they are done, and then cut them in half. Scoop the flesh out with a spoon and discard the skins.

Put the potato flesh through a drum sieve or a potato ricer if you have either to finely mash the potato. Otherwise you can just push the potato flesh though regular sieve. Put the mash potato in the bowl with the flour and egg.

Use your hands to bring all the ingredients together, then lightly dust your work surface with flour. Knead the gnocchi dough on the work surface for no longer than a minute, and if the dough gets a bit sticky, you can add a touch more flour. Stop kneading as soon as you have a smooth dough.

Start bringing a large pot of salted water to a boil. (about 3 litres of water to half a tablespoon of salt works nicely).

Cut the dough in half, then roll each half out into a sausage that is about half an inch thick (keep dusting with flour if need be). Use a small knife to cut your gnocchi as long as it is thick. Lightly dust a large tray with flour and transfer your gnocchi pillows on top.

Add half of your gnocchi to the boiling water. While the gnocchi is cooking, get a cup and scoop out some of the starchy cooking water.

Once the gnocchi floats to the top, wait about one more minute then use a slotted spoon or your sieve to transfer your gnocchi to a large bowl. Cook the other half of the gnocchi and again once it's cooked, put it in the same bowl.

Put your lemon juice in with your pesto mixture and give it a good stir, then add to your gnocchi and start mixing together. You can also add some of the cooking water that you scooped out earlier to make sure that your gnocchi doesn't get klaggy and start sticking together.

Season to taste with salt, pepper and possibly more lemon juice. Serve and enjoy you pesto potato gnocchi!