POTATO GNOCCHI WITH PESTO SAUCE

Preparation Method :

• Push the potatoes through a fine sieve into a bowl. Stir in the butter, egg, a cup of the flour. Adjust seasoning with the salt and pepper.
• Sift the remaining flour onto a work surface, add the potato mixture. Gently knead in enough flour until a soft, slightly sticky dough is formed.
• With floured hands, break off portions of the dough and roll into 1" thick ropes. Cut into ½" lengths.
• Lightly press each piece against the inner prongs of a fork. Put on a tray covered with a floured tea towel and chill in the refrigerator for about half an hour.
• The Pesto Sauce: Place the basil, garlic, pine nuts and oil in a processor and process until smooth and creamy.
• Turn into a bowl and stir in the Parmesan cheese. Adjust seasoning to taste.
• Drop the gnocchi into a saucepan of salted water in batches. Cook the gnocchi for about 3-5 minutes or until they float to the surface.
• Remove the cooked gnocchi with a slotted spoon and keep warm in a covered oiled baking dish in a low oven.
• Add the gnocchi to the pesto sauce and toss gently to coat. Scatter with the Parmesan cheese and serve immediately accompanied by a rocket salad.