800 g (1 lb 12 oz) floury potatoes, peeled and diced
1 egg yolk, beaten
150 g (5 oz) plain flour
15 g (1/2 oz) basil leaves, finely shredded
50 g (2 oz) Parmesan cheese, grated
4 tablespoons extra-virgin olive oil
salt and pepper
Cook the potatoes in a saucepan of boiling water for 12–15 minutes, until soft. Drain and mash, or use a potato ricer to get a really smooth texture. Place another saucepan of water on the heat to boil.
Transfer the mashed potato to a bowl and mix in the egg yolk, flour and basil. Mix well to combine.
Take a teaspoon of the mixture into your hand and roll into a walnut-sized ball. Press with the prongs of a fork to make a gnocchi shape. Repeat with the remaining mixture.
Drop the gnocchi into the saucepan of boiling water to cook – this should take only 1–2 minutes and the gnocchi will float when cooked.
Toss the hot gnocchi in the grated Parmesan and olive oil and serve immediately.