Ingredients

• 250g/9oz baked potato
• warm
• 50g/1¾oz plain flour
• sieved
• plus extra for rolling out
• 10g/¼oz finely grated Parmesan cheese
• ½ free-range egg yolk
• salt and freshly ground black pepper
• 1 tbsp chopped chives
• 1tbsp chopped flatleaf parsley
• olive oil
• ¼ bunch basil
• 150g/5½oz baby spinach
• ¼ garlic clove
• finely chopped
• 15g/½oz pine nuts
• lightly toasted
• 5 tbsp olive oil
• pinch grated lemon zest (optional)
• 4 x 3-bone rack of lamb (about 300g/10½oz each)
• 1 tsp olive oil
• 10g/¼oz unsalted butter
• 1 sprig thyme
• 1 garlic clove
• 2 baby aubergines
• halved lengthways
• 1 yellow courgette
• chopped into medium sized discs
• 250g/9oz cherry tomatoes
• skinned
• 150g/5½oz wild garlic leaves
• sherry vinegar
• to taste
• 3 tsp olive oil

Directions

• For the gnocchi
• pass the potato through a fine sieve and mix with all the other ingredients.
• Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes.
• Heat some water until it is gently simmering. Add the gnocchi
• and a bit of olive oil. Once the gnocchi have risen to the surface of the water
• put them into some cold water to refresh. Drain on a cloth and set aside.
• For the pesto
• blanch the basil in boiling water
• pat dry
• then blend with all of the other ingredients
• except the lemon zest
• for 30-45 seconds. Season with salt and pepper and add the lemon zest
• if using.
• For the lamb
• preheat the oven to 170C/150C Fan/Gas 3½.
• Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter
• thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops.
• For the vegetables
• score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture.
• Heat a pan
• add the olive oil and fry the aubergines until soft
• add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes
• wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto.
• To serve
• put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto.