Pesto Gnocchi Recipe

Instructions

1. Peel, wash, and cut the potatoes into pieces. Cook for about 20 minutes in salted water. Drain them, then mash them with a potato press or fork in a bowl.
2. Mix in the yolks, 100 g of flour, and a pinch of salt. Knead the resulting mixture on a floured surface until it forms a smooth and soft dough.
3. Cut it into four pieces, then shape them into long 2 cm thick cylinders and cut them into 1 cm pieces; mark some grooves on the surface with the tines of a fork.
4. In a saucepan, bring plenty of salty water to a boil. Cook until the gnocchi rise to the surface, then remove with a slotted spoon.
5. Wash the basil and save a few leaves for garnish. Place the remaining ingredients in the blender glass, along with the peeled garlic, 30 g of pine nuts, 40 g of cheese, 80 ml of oil, and the nutmeg. Season with salt and pepper to taste. Serve the gnocchi with the remaining pine nuts, basil, and cheese, as well as the pesto.
6. Remove a few slices of cheese and grate the rest into the sauce. Whisk in the salt and pepper. Gnocchi should be served with the reserved pesto, pine nuts, basil, and cheese.
7. To enhance the flavor of the pine nuts, toast them in a fat-free pan until they begin to brown, or spread them on a plate lined with parchment paper and bake them for a few minutes at 190 °, moving them around so they are evenly done.