Marcus Bean serves up basil and parmesan gnocchi with watercress and pea soup for a delicious starter for his bank holiday three-course summer menu on This Morning.

The ingredients are: 250g Maris piper or king Edward potato, 1 medium egg yolks, 25g cream cheese, 1 tbsp freshly chopped basil, 85g plain flour, 1-2 tbsp chopped herbs, 2 grams of salt, Pepper to taste, 5g freshly grated parmesan and handful of semolina for dusting.

For the pea and watercress soup: 1 tbsp unsalted butter, 1 medium white onion finely diced, 50g potato (peeled and diced), 200g defrosted frozen peas, 150g fresh watercress and 100g vegetable stock.