Crispy gnocchi with cavolo nero pesto asparagus peas

Ingredients

• 850g baking potatoes (about 4)
• 1 tbsp olive, rapeseed or vegetable oil
• 2 egg yolks (freeze the whites for another recipe)
• 100g ‘00’ pasta flour
• grating of nutmeg
• 20g semolina or fine polenta
• knob of butter
• 150g asparagus tips
• 100g fresh or frozen peas
• 150g cavolo nero
• 1 garlic clove
• 50ml olive oil
• 1 lemon, zested
• 20g parmesan or vegetarian hard cheese, grated, plus extra shavings to serve
• 20g flaked toasted almonds

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