Categories: Pasta

Ingredients

• 1 lb. floury potatoes
• 1/2 cup grated Parmesan
• 1 egg, beaten
• 1 2/3 cups all-purpose flour, plus extra for dusting
• Salt and pepper
• Walnut pesto:
• 2/3 cup fresh flat-leaf parsley
• 2 tbsp capers, rinsed
• 2 garlic cloves, crushed
• 3/4 cup olive oil
• 1/2 cup chopped walnuts
• 1/3 cup grated Pecorino or Parmesan

Directions

1. Cook the potatoes in their skins in a large saucepan of boiling water for 30 to 35 minutes, until tender. Drain well and let cool slightly.

2. Meanwhile, put all of the pesto ingredients in a food processor and process for 2 minutes.

3. When the potatoes are cool enough to handle, peel off their skins and pass the flesh through a strainer into a large bowl or press through a potato ricer.

4. Season well with salt and pepper and add the Parmesan. Beat in the egg and sift in the flour.

5. Lightly mix together, then turn out onto a lightly floured work surface. Knead lightly to form a smooth dough. If it is too sticky, add a little more flour.

6. Roll out the dough into a long log. Cut into 1 inch pieces and gently press with a fork to create the traditional ridged effect.

7. Transfer to a floured baking sheet and cover with a clean dish towel until you are ready to cook.

8. Bring a large saucepan of water to a boil, add the gnocchi, in batches, and cook for 1 to 2 minutes. Remove with a slotted spoon and transfer to a warmed serving dish.

9. Serve immediately, topped with the pesto.

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