- 3 lbs medium floury potatoes
- 1 large free-range egg
- 1 cup plain flour, plus extra and for dusting
For the Pesto:
- 1 large bunch fresh basil
- 3 garlic cloves, roughly chopped
- 1 tbsp pine nuts, plus a few extra to serve
- 5 tbsp extra-virgin olive oil
- 1/4 cup finely grated parmesan, plus extra to serve
- Cook the potatoes (skin-on) in a large pan of boiling salted water for about 40 minutes until soft. Drain and leave until cool enough to handle, then peel. Put in a bowl and mash, then set aside to cool completely.
- Mix the egg and flour into the potatoes with a pinch of salt. Knead the dough on a lightly floured surface for 2 minutes, adding more flour if it feels too sticky.
- Divide the dough into 6 equal pieces, roll into cylinders roughly 2cm in diameter, then cut each one into equal pieces about 2cm long.
- If you want the gnocchi to have ridges, gently push each piece against the concave tines of a fork, then create an indentation with your thumb as you roll it off the fork. Put the gnocchi (ridged or unridged) onto a tray sprinkled with flour.
- For the pesto, put most of the basil, the garlic, pine nuts and olive oil in a mini food processor and whizz to a smooth sauce. Add the grated cheese and mix well.
- Bring a large pan of salted water to the boil. Working in batches, drop the gnocchi into the boiling water and cook for a few minutes. They’re ready when they float to the surface. Lift them out with a slotted spoon into a large bowl while you boil the rest of the gnocchi, then mix with the pesto and serve with extra parmesan, a few pine nuts and the reserved basil leaves on top.
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