- 1 kg potato
- 0.5 egg
- ~300 g flour
- 2 tsp salt
- 50 g basil
- 2 garlic (cloves)
- 3 tbsp pine nuts
- 2 tbsp parmigiano reggiano (grated)
- 100 ml olive oil
- 2 tsp salt
Gnocchi:
Boil whole, unpeeled potatoes until soft, 30-60 minutes.
Drain potatoes and let cool for a few minutes.
Peel potatoes while still warm.
Mash potatoes with fork tines. Alternatively, press through a potato press.
Beat egg with fork or whisk.
Combine flour, egg, salt, and potato.
Combine into a dough, kneading a bit, but allow it to remain sticky.
Dust a work surface with flour.
Roll potato mixture into a long log, 2-3cm wide. Use as much flour as necessary to prevent it from sticking, which is quite a bit.
Slice log into 2-3cm thick pastas.
Optinoally, roll each pasta across the tines of a fork to make ridges. The ridges carry the sauce, so this is not a bad idea.
Drop into a pot of boiling water and boil for 2 minutes. Alternatively, flour well and freeze. Do NOT save for longer than a few hours without freezing; they will melt.
Pesto:
Smash everything except oil together in a mortar.
Add the oil.