Boil the potatoes whole and unpeeled in salted water for 25-30 minutes until tender when pierced with a knife. Drain and allow to cool slightly until handleable.

Peel the warm potatoes and pass them through a potato ricer or fine sieve onto a clean work surface. Spread out and allow steam to escape for 5 minutes.

Make a well in the centre of the potatoes and add the flour, egg yolk, and salt. Gently bring together with your hands, kneading lightly for 2-3 minutes until a smooth, soft dough forms. Avoid overworking.

Divide the dough into 4 portions. Roll each portion into a 2cm thick rope on a lightly floured surface. Cut into 2.5cm pieces and gently press each piece with a fork to create ridges.

For the pesto, toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden, stirring frequently. Allow to cool.

Add the basil, parsley, chives, toasted pine nuts, garlic, and Parmesan to a food processor. Pulse while slowly drizzling in the olive oil until smooth. Stir in lemon juice and season with salt and pepper.

Bring a large pot of generously salted water to a rolling boil. Add the gnocchi in batches, cooking until they float to the surface plus an additional 30 seconds, about 2-3 minutes total.

Remove gnocchi with a slotted spoon and transfer to a warm serving bowl. Add the wild herb pesto and 2 tablespoons of the pasta cooking water, tossing gently to coat evenly.

Serve immediately, garnished with extra grated Parmesan and a drizzle of olive oil.