On a bed of rocket with drizzle of olive oil and fresh basil
Preheat oven to 180 C.
Place whole potatoes, in their skins on a baking tray and place them into the oven to cook for 1 - 1.5 hours depending on their size or until tender.
Meanwhile make the pesto - On another tray place the romano pepper and 1 large clove of garlic and bake in the oven for 15 - 20 minutes until the peppers are tender. Allow to cool, peel off the skin, slit in half and discard any seeds.. Place into a blender along with the roasted garlic (minus skin), sun dried tomatoes, basil, walnuts, tomato puree and a pinch of salt and pepper. Blitz until fairly smooth. Check seasoning and adjust if necessary. Decant and into a piping bag and save for later.
Once the potatoes are cooked, remove from the oven and leave to cool for 20 minutes before cutting in half and scooping out the flesh from the skins. Pass the potatoes through a ricer, or a fine sieve, then season with salt and white pepper.
Add the flour and mix to form a firm dough. If it's too sticky, add a little more flour, but only a tablespoon at a time - too much makes the dough heavy.
Turn out onto a lightly floured surface and divide the dough into 3. Working one piece at a time, roll the dough into a log about 1 inch thick, and using a rolling pin, gently flatten out lengthways to create a strip of the dough. Pipe the pesto about 1cm away from the nearest edge running the whole length of the strip. Gently start rolling the dough over the pesto to enclose it and create a stuffed gnocchi log. Using a knife, cut into 1 inch pieces and place on a lightly dusted tray ready to be cooked. Continue with the rest of the mixture until complete.
Bring a large saucepan of salted water to the boil and add one-quarter of the gnocchi. When they rise to the surface, count slowly to 10 and remove with a slotted spoon. Serve on a bed of rocket with a final drizzle of olive oil.