Kids baked potato gnocchi with pesto

Ingredients

• 30g/1oz fresh basil
• ½ clove garlic, crushed
• 1 tbsp toasted pine nuts or walnuts (optional)
• 2 tbsp grated parmesan
• 1-2 tbsp extra-virgin olive oil
• freshly ground black pepper
• 3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato)
• 1 free-range egg
• 150g/5½oz plain flour (or gluten-free flour mix)
• 2 tbsp finely grated cheese, such as parmesan or cheddar
• pinch nutmeg (optional)
• up to 200g/7oz cooked squash or carrots, mashed, can be substituted for some of the potato to make orange gnocchi
• 50g/1¾oz chopped cooked spinach, drained (squeeze as much water out as possible in a sieve) to make green gnocchi
• 1 tbsp chopped fresh herbs such as basil, chives or parsley

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