Start by preparing the gnocchi dough; boil the potatoes whole and unpeeled in salted water until they are easily pierced by a fork. Remove and allow to cool until still slightly warm. Peel the skins and use an electric hand whisk to beat the potato flesh until smooth. Stir in the flour and 1tsp of salt mixing well until combined.
Knead this mixture on a lightly floured surface until no longer sticky. Add a little extra flour if needed during this stage so that you have a smooth dough. Take care not to overwork the dough – this stage should take no longer than 4-5 minutes.
Divide the dough into 4 and roll into long sausages roughly 3cm in diameter. Cut the sausages up horizontally into small chunks and roll each piece off the tines of a fork to create dents. Arrange on floured tray until ready to cook. When ready bring a large pan of salted water to the boil and cook the gnocchi for 4-5 minutes or until they rise to the surface.
Meanwhile, blitz the basil leaves, lemon juice and single cream in a food processor until smooth. Add a little water if it appears too dry. Transfer to a saucepan and warm gently over a low heat as the gnocchi are cooking.
When ready to serve, remove the gnocchi using a slotted spoon and spoon onto serving plates. Pour the sauce carefully around the gnocchi so that it floods underneath them. Garnish with a few quarters of cherry tomato and a sprinkling of Parmesan and seasoning.
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