Homemade Gnocchi With Pesto

HOW TO MAKE GNOCCHI WITH PESTO

Prepare the Gnocchi
Cook the potatoes:
Boil the potatoes with their skins on until tender (about 20-30 minutes). Drain, let them cool slightly, then peel the skins off while still warm.
Pass the peeled potatoes through a potato ricer or mash them well until smooth.
Make the dough:
On a clean work surface, create a mound with the mashed potatoes, and make a well in the center. Add the flour, egg, and salt into the well.
Gently mix everything together, incorporating the flour into the potatoes. Be careful not to overwork the dough—it should be soft but not sticky.
Shape the gnocchi:
Divide the dough into smaller portions and roll each into long ropes, about 1.5 cm thick.
Cut the ropes into small pieces, around 2 cm each. To shape them, press each piece lightly with a fork or your thumb to create ridges (this helps the sauce stick).
Cook the gnocchi:
Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface (about 2-3 minutes). Scoop them out with a slotted spoon and transfer them to a dish.