Make Your Own - Gnocchis & Pesto

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Soft, pillow-y potato gnocchi tossed in a vibrant, fresh basil pesto.
Made entirely from scratch.
This comforting Italian classic brings together simple ingredients and rich flavor in every bite. Perfect for a cozy dinner or impressing guests with a touch of homemade goodness.

What you'll need for the Gnocchi:
Potato, Egg, Flour, Salt

What you'll need for the Pesto:
50g Basil, 30g Pine nut, 8g Garlic, a pinch of Salt, 120ml Extra Virgin Olive Oil, 50g Parmesan Cheese, (Optional 5-10ml Lemon)

How to make your own Gnocchi
Peel and cut potatoes into chunks. Boil in salted water until soft (about 15–20 minutes). Drain and mash while still warm until smooth. Let the mashed potato cool down slightly, then add the egg yolk and a bit of salt. Mix gently. Add the flour gradually and knead just until a soft dough forms. Don’t overwork it — stop as soon as it’s no longer sticky. To shape the Gnocchi, cut the dough into 4 pieces. Roll each into a rope about 1.5 cm (½ inch) thick. Cut into bite-sized pieces (about 2 cm / ¾ inch). Optional: Press gently with a fork to get grooves (helps sauce stick).
Once ready boil a pot of salted water, drop in the gnocchi in batches, once they float (after ~1–2 minutes), they’re done — scoop them out. Serve with a delicious homemade pesto sauce.

How to make your own Pesto
Lightly toast pine nuts (or walnut, cashew nut) in a dry pan over medium heat until golden, let it cool down. In a blender, add all ingredients except the oil, blend until roughly chopped. Once done blend more while slowly adding the Olive Oil until smooth and creamy.
Serve your pesto on top of your gnocchi, top off with grated parmesan if you'd like.