Make the Gnocchi: Preheat the oven to 350 degrees.

Pierce Russet Potato (1 pound) with a fork, coat with oil, and season with salt.

Wrap potatoes in foil and let bake until tender, about an hour.

Remove the skins from the baked potato, preferably while they are still warm and pass through a potato ricer.

Mix in the Ricotta Cheese (2 ounce), Kosher Salt (1 tablespoon), Freshly Ground Black Pepper (1 teaspoon), and Type 00 Flour (3 ounce).

Make a well in the middle, add a beaten Large Egg (1) and begin to combine the mixture with floured hands.

Work in the Fresh Thyme (2 sprig) and continue until a smooth dough is formed.

Cut the dough in half and shape each piece into a long cigar shape, about 1.5cm thick.

Using the back of a floured table knife, cut each length of dough into 2cm pieces. Gently press each one in the center using your floured finger.

Bring a large pan of water to the boil.

Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together. Simmer for about 1 ½ - 2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1-2 minutes.

Heat a frying pan over medium-high heat and with Olive Oil (2 tablespoon).

Add the gnocchi to the pan with a pinch of Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Saute for 1-2 minutes on each side until the gnocchi turns golden brown.

Add the English Peas (1 cup) to the pan with a knob of Butter (2 tablespoon), Fresh Basil (1 bunch), and the jarred Basil Pesto (¼ cup).

Finish with Lemon (1) zest and freshly grated Pecorino Romano Cheese (to taste).