Gnocchi al Pesto

We bring you today a dish that unites two ingredients from the Italian tradition: Gnocchi and Pesto. Potato gnocchi can be found all over Italy and pesto is a sauce typically found in the region of Liguria. The two come together wonderfully, creating a dish that is simple and fresh, perfect for these last warm summer days.

For the gnocchi:
1.5kg medium floury potatoes
1 large free-range egg
280g plain flour, plus extra 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
50g finely grated parmesan , plus extra to serve

For the gnocchi, cook the potatoes in a large pot of boiling salted water for about 40 minutes until soft. Drain and let them cool down, subsequently mash them in a large bowl, add to the egg and flour with a pinch of salt. Knead the dough on a lightly floured surface for 2 minutes, adding more flour if needed. Divide the dough into 6 equal pieces, roll into cylinders roughly 2cm in diameter, then cut each one into equal pieces about 2cm long. For the pesto, put most of the basil, the garlic, pine nuts and olive oil in a mini food processor and blend until it becomes a smooth sauce. Add the grated cheese and mix well. Bring a large pot of salted water to a 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.