Ingredients
Pesto
Method
1.Boil or steam whole potatoes until tender; drain. Peel when cool enough to handle. Mash, using ricer, food mill (mouli), or sieve and wooden spoon, into large bowl; stir in eggs, butter, cheese and enough of the flour to make a firm dough.
2.Divide dough into eight equal parts; roll each part on lightly floured surface into 2cm- thick sausage-shape. Cut each sausage-shape into 2cm pieces; roll pieces into balls.
3.Roll each ball along the inside tines of a fork, pressing lightly on top of ball with index finger to form classic gnocchi shape, grooved on one side and dimpled on the other. Place gnocchi, in single layer, on lightly floured tray. Cover; refrigerate 1 hour.
4.Meanwhile, make pesto. Blend or process garlic, pine nuts, cheese and basil until finely chopped. With motor operating, gradually add oil, process until pesto is thick. Just before serving, transfer pesto to small saucepan, add cream; stir over low heat until heated through.
5.Cook gnocchi in large saucepan of boiling water, uncovered, about 3 minutes or until gnocchi float to the surface. Remove from pan with slotted spoon; drain.
6.Return gnocchi to pan with pesto; toss gently to combine.
Basil is the traditional herb used in pesto so when in season, make enough of this sauce to see you through winter; it will last for months (without the cream) if you keep it, covered with olive oil in a clean glass jar with a tight-fitting lid, in the refrigerator. Make certain to wipe the inside and lip of the jar with a clean piece of absorbent paper every time you remove any of the pesto. A spoonful stirred into oil and lemon juice makes a marvellous salad dressing.
Note
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