Gnocchi with Pesto

Ingredients

• 1 kg starchy potatoes
• Salt
• 1 egg
• 200 g Flour
• nutmeg
• flour (for working)
• 2 Handfuls Basil
• 1 Garlic clove
• 2 tbsp toasted pine nuts
• 40 g grated Parmesan
• 100 ml olive oil
• 1 tsp lemon juice
• Pepper (from the grinder)

Instructions

1. 1.

   Wash the potatoes and boil in salted water for about 30 minutes. Drain, peel, press through a potato ricer and let steam off. Add the egg and flour to the potatoes. Season with salt and nutmeg. Knead everything into a smooth dough. Add just enough flour so the dough no longer sticks. On a floured work surface form finger‑thick ropes and cut into pieces about 1.5 cm wide. Roll over a fork ridge and cover with a kitchen towel for about 15 minutes.

2. 2.

   Meanwhile, for the pesto rinse the basil, shake dry, pick leaves and put in a blender. Add the peeled garlic clove, pine nuts, Parmesan and olive oil. Blend to a fine pesto and season with lemon juice, salt and pepper.

3. 3.

   Add the gnocchi to boiling salted water and let them gently cook for about 5 minutes. Drain and toss with a little cooking water into the pesto. Plate the gnocchi with pesto on dishes and serve.