Preheat the oven to 200°C. Pierce the potatoes with a fork and place on a salt-covered baking sheet. Bake for an hour or so until tender and fluffy inside. Remove from the oven and scoop out the flesh while hot.

Mash with a potato masher or potato ricer until smooth and lump-free. Add the ricotta and egg yolks. Season and mix well. Add the flour bit by bit until it forms a smooth dough. Then fold through the chopped basil and lemon zest.

Roll the gnocchi mixture out into 3cm-5cm thick cylinders on a floured surface and cut into bite-sized squares. In a Le Creuset Signature Shallow Casserole 30cm, blanch the gnocchi in batches in salted boiling for 5 minutes until they float to the top. Remove with a slotted spoon and drain of excess water.

Discard the gnocchi water. Clean and dry the casserole. Place on a medium heat and pan fry the gnocchi in butter and lemon juice, along with baby spinach, peas and toasted pine nuts. Sprinkle with fresh basil and grated parmesan.