Homemade Gnocchi with Pesto

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 6-8 people

Ingredients: 

For the gnocchi:

• 4 large russet potatoes 

• 2 eggs lightly beaten 

• 2 cups all purpose flour+ more for dusting

• 1 teaspoon salt

• 1/2 teaspoon white pepper powder

• 1/2 teaspoon ground nutmeg 

• 1 cup pesto sauce (recipe follows)

• Sliced sun dried tomatoes - to taste & for garnish

• Fresh basil to decorate

For the basil pesto:

• 2 cups fresh basil

• 1/2 cup parmesan cheese

• 4 cloves of garlic

• 1 lemon juiced

• Salt and black pepper to taste

• 1/2 cup pine nuts.

• 1 cup olive oil

Instructions:

For the basil pesto:

1. Grind basil, cheese, garlic, lemon juice, salt, pepper and pine nuts together in a mixer.

2. Slowly add olive oil till it is emulsified into the pesto.

3. Check seasonings and save in the refrigerator for up to 4/5 days.

This pesto can be used for making some yummy sandwiches . You can substitute pine nuts with toasted walnuts as well!

For the gnocchi:

1. Boil the potatoes until tender. Drain and peel while still hot and pass through a potato mill/ricer.

2. Fill a large pot with 3/4th water and bring to a gentle boil. Add lots of salt to it and let it simmer while you prepare the gnocchi.

3. On a clean surface, put the mashed potatoes, make a well in the center and pour the eggs, salt & white pepper along with the nutmeg. Sprinkle one cup of flour.

4. Using a fork or your hands, mix in the flour with the potatoes and eggs until it comes together, adding more flour as needed to form a firm but moist dough. Do not over knead the dough, simply bring it together.

5. Divide the dough into 6 portions and roll out each portion into a log over a lightly floured surface. Roll until 3/4th inch thick. Cut into 1 inch pieces and roll them off the back of a fork to shape them and give a ribbed effect. These ribs will later hold and cradle the sauce when cooked. 

6. In batches, boil the gnocchi for 5/6 minutes. It floats to the top and is very lightweight. 

7. Rinse in cold water immediately.

8. Heat the pesto sauce and add the gnocchi along with the sliced sun dried tomatoes. Decorate with basil and enjoy !