Simon Rimmer served up a tasty and easy top make gnocchi with pesto on Sunday Brunch.

The ingredients are: 300g floury potato, like Russet, 225g flour, 1 large egg, Salt and pepper.

For the pesto: Bunch of basil leaves, 15g toasted pine nuts, 125g Italian vegetarian parmesan style cheese – grated, 175ml extra virgin olive oil, live oil and 1 clove of garlic.

To serve: 200g blanched tender stem broccoli, 10g chilli flakes, 100g butter, Extra vegetarian cheese to grate on top and Lemon to garnish.