2 large potatoes, about 400g each
160g plain flour
1 teaspoon fine sea salt
1 large free-range egg
1 tablespoon each of fresh basil and parsley
3-4 tablespoons of olive oil
Farmhouse Preserves Lemon Herb Jelly

Preheat oven to 180C. Bake the potatoes for about one hour until cooked. Cool, and then scoop out the flesh and mash. Mix with the flour, salt, egg, and herbs. Gradually work in the oil until firm, soft dough. Knead gently on a cold floured surface until smooth. Roll into long cigar shape, wrap in Clingfilm and allow to rest and cool. Bring large pan of salted water to the boil and add remaining oil. Using back of a table knife cut off 3cm lengths. As each Gnocchi is cooked, life out of boiling water and drop into iced cold water. Wait one minute, drain, and pat dry with paper towel. Fry the gnocchi for 3-4 minutes until crispy on both sides. Serve with salad and Lemon Herb Jelly.

Lemon Herb Jelly can be used as a baste to chicken, instead of stuffing, or eaten with pork.