Gnocchi Al Pesto
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 Poach in water for approximately 4-5 minutes, then drain carefully. 3 Pesto: Mix all the ingredients together in a processor. Place gnocci on a plate and coat with the sauce.