Potato Gnocchi with Pesto Verde

Ingredients

• 800 g starchy potatoes
• 150 g flour
• 1 egg
• Salt
• nutmeg
• flour (for dusting)
• 80 g fresh basil
• 3 Garlic cloves
• 3 tbsp pine nuts
• 100 ml olive oil
• 80 g freshly grated Parmesan
• Sea salt
• basil (for garnish)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 30 minutes. Drain, peel, press through a potato masher, and let steam off. Mix with flour and egg, seasoning with salt and nutmeg until the dough is no longer sticky and is easy to shape. On a floured surface roll the dough into thin ropes (about 1.5 cm in diameter), cut into pieces about 1.5 cm long, and form small gnocchi from each piece. Drop the gnocchi into plenty of boiling salted water and let them cook on gentle heat for about 12 minutes (do not overcook!).

2. 2.

   Wash the basil, remove leaves from stems, and pat dry. Peel and roughly chop the garlic. Toast pine nuts in a dry pan over medium heat until golden brown, then cool. In a food processor combine basil, garlic, toasted pine nuts, half of the parmesan, and olive oil, pulsing quickly until a creamy pesto forms. Season with salt.

3. 3.

   Drain the gnocchi and toss them with the pesto. Arrange on warmed plates, sprinkle with remaining parmesan, and garnish with fresh basil.