Boil the potatoes whole in their skins in a large pot of salted water for 25-30 minutes until tender when pierced with a knife. Drain and allow to cool slightly.

While still warm, peel the potatoes and pass them through a potato ricer or mash until completely smooth. Spread on a clean surface to cool for 5 minutes.

Create a well in the centre of the mashed potato. Add the gluten-free flour, egg yolk, and salt. Gently mix together until a soft dough forms, being careful not to overwork.

Divide the dough into 4 portions. Roll each portion into a 1.5cm thick rope on a lightly floured surface. Cut into 2cm pieces to create mini gnocchi.

For the pesto, add the basil, pine nuts, garlic, and Parmesan to a food processor. Pulse while slowly drizzling in the olive oil until smooth. Season with salt and pepper.

Bring a large pot of salted water to a rolling boil. Cook the asparagus pieces for 2 minutes, then add the peas and cook for another minute. Remove vegetables with a slotted spoon and set aside.

In the same boiling water, cook the gnocchi in batches. They are ready when they float to the surface, approximately 2-3 minutes per batch. Remove with a slotted spoon.

Toss the warm gnocchi with the spring pesto, cooked asparagus, and peas in a large bowl. Add the lemon juice and gently combine.

Serve immediately in warmed bowls, topped with extra grated Parmesan and a drizzle of olive oil.