Instructions: Place the pepper in the small roasting tin and hang from the highest set of runners possible at the back of the roasting oven.

Cook turning occasionally for 10 to 15 minutes until beginning to blacken all over.

Place in a covered bowl until cool enough to handle then peel off the skin.

Halve the pepper and remove the care and seeds.

Place in a blender or food processor with the remaining pesto ingredients except the oil.

Blend until smooth then with the machine running slowly add the oil.

To make the gnocchi add the unpeeled potatoes to a pan of boiling water and cook in the simmering ovenfor 20 to 30 minutes until very tender; drain well. Halve and press through a potato ricer or peel and press through a sieve into a bowl.

While still warm add 1 tsp salt the butter beaten egg and half the flour.

lightly mix together then turn out onto a floured board.

Gradually knead in enough of the remaining flour to yield a smooth soft slightly sticky dough.

Roll the dough into thick sausages 25mm in diameter then cut into 20mm pieces. Roll each piece over the back of a fork with your floured thumb to form ridges on one side and an indentation on the other. Lay on a floured teatowel.

Bring a large pan of well salted water to the boil on the boiling platethen move to the simmering plate.

Cook the gnocchi in batches.

Drop them into the boiling water and cook for 2 to 3 minutes until they float to the surface.

Remove with a slotted spoon and transfer to a warmed serving dish.

Keep hot in the simmering ovenwhile cooking the remainder.

Toss with the red pesto and serve immediately garnished with basil.

The red pesto can be stored in a jar covered with a layer of oil for up to 2 weeks in the refrigerator. Variation: Serve the gnocchi with a classic pesto. Use 50g fresh basil leaves; 1 garlic clove crushed; 45ml freshly grated parmesan cheese; 25g pine nuts; 90ml olive oil; pepper to taste. Process all the ingredients except the oil then add the oil as above.

Classic potato gnocchi originate from Northern Italy where they are a staple food. Here theyre tossed with a red pesto made from basil toasted pine nuts sundried tomatoes fresh tomatoes chilli and roasted red peppers. It takes a little practice to make gnocchi really light (over working makes them tough).

Serves 6

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