Gnocchi al Pesto (Italian Dumplings with Basil Sauce)

• 1 kg russet potatoes
• 200 g all-purpose flour
• 1 large egg (optional)
• 2 cups fresh basil leaves
• 50 g pine nuts, toasted
• 75 g Parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup extra virgin olive oil

Instructions

1. 1

   Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake directly on the rack for 1 hour until tender. (Baking yields fluffier gnocchi than boiling).

2. 2

   While potatoes are hot, peel them holding them with a towel, and pass them through a potato ricer onto a clean work surface. Let cool slightly for 5 minutes.

3. 3

   Sprinkle the flour and salt over the riced potatoes. Make a well in the center and add the egg (if using). Gently fold using a dough scraper or hands just until a soft dough forms. Do not overwork.

4. 4

   Divide dough into 4 pieces. Roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces. Optionally roll over a gnocchi board or fork to create ridges.

5. 5

   Make the pesto: In a food processor, pulse basil, pine nuts, garlic, and Parmesan. With motor running, stream in olive oil until smooth. Season with salt.

6. 6

   Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Cook about 2-3 minutes, or until they float to the surface.

7. 7

   Using a slotted spoon, transfer gnocchi directly into a bowl with the pesto. Stir gently to coat, adding a splash of cooking water if needed to loosen the sauce. Serve immediately.