Gnocchi Al Pesto

Photo: Frank Fariello

Ingredients

300 grams Red potatoes

1/4 teaspoon Salt/pepper

100 grams Plain flour

25 grams Butter

1 Egg yolk

1 Egg whole

Flour for dusting

Fried basil leaves for decoration

1 handf basil leaves

2 tablespoons Olive oil

30 grams Pine nuts

25 grams Parmesan

Preparation

Bake the potatoes in their jackets until cooked. Remove the jackets and mash with a potato masher or a fork and place in a bowl.Mix in the flour, egg, and butter with a fork and add the seasoning whilst still hot. Mould into balls the size of a walnut. Dust with flour and shape/flatten with the back of a fork.

Poach in water for approximately 4-5 minutes, then drain carefully.

Pesto: Mix all the ingredients together in a processor. Place gnocci on a plate and coat with the sauce.