Easy Homemade Gnocchi

Gnocchi dough:

• •3 large russet/rustic potatoes (about 900g / 2 lbs)
• •1 large egg
• •1.5 to 2 cups (225–300g) all-purpose flour, plus extra for dusting
• •Salt, for the dough and pasta water

Sauce:

• •1/3 cup (45g) raw pine nuts — keep on medium heat, they burn very quickly
• •2 cups (40g) packed fresh basil — basil is delicate, don't overpower it with salt/pepper
• •2 medium garlic cloves (max — original says 5, too much)
• •About 150g freshly grated Parmigiano-Reggiano — original 248g is way too much; salty pasta water adds more salt at the end
• •Salt and black pepper to taste — use half of what you think you need, basil is delicate
• •Splash of water, to loosen pesto
• •1/2 cup (125ml) extra virgin olive oil

Gnocchi dough:

1. Bake or boil potatoes until fully tender. Peel while hot and press through a ricer or fine grater onto a floured surface. Spread out to steam off moisture — the drier the better.

2. Make a well in the potato, add the egg and a pinch of salt, and start adding flour a little at a time. Mix and fold until a soft, just-not-sticky dough forms. Do not overwork — use only as much flour as needed.

3. Roll dough into ropes about 2cm thick, cut into bite-sized pieces, and roll over a fork or gnocchi board if desired. Dust with flour as you go.

Sauce:

1. Toast pine nuts in a dry pan over medium heat, stirring constantly — they burn very quickly. Set aside to cool. Blend basil, 2 garlic cloves, cooled pine nuts, parmesan, salt, and pepper. Stream in olive oil and blend until smooth. Add a splash of water to adjust consistency.

2. Cook gnocchi in well-salted boiling water in batches. They are done 30 seconds after they float to the surface. Scoop directly into the pesto with a splash of pasta water; toss well and serve immediately.