Ingredients

Gnocchi
500g potatoes, such as Maris Piper or Russets, peeled and quartered
175g 00 flour, sieved plus extra for rolling
1 large egg yolk
finely ground sea salt
2 tbsp. olive oil

Pesto

60g pine nuts
50g fresh basil plus extra for garnish
50g parmesan cheese, grated
1 garlic clove, finely chopped
1 lemon, juice only
125ml olive oil
salt and black pepper

Method

1. For the gnocchi heat a pan of water and boil the potatoes gently for 15 minutes, drain well. Mash the potatoes then push through a ricer or sieve to ensure that there are no lumps.
2. Add the flour and egg yolk, to the potatoes. Season, to taste with salt and stir until the mixture comes together into a dough.
3. Working on a lightly floured surface, divide the dough into four and roll each quarter into a long sausage shape. Cut into 2cm pieces. Roll the gnocchi down the back of a fork to make grooves. Cover with a damp cloth until ready to cook.
4. For the pesto heat a frying pan and hot add pine nuts, reduce the heat to medium. Toss the pine nuts for 2 minutes until golden then set aside to cool and reserve 1 tbsp for garnish.
5. Whizz the pesto ingredients in a food processer for a few seconds, retaining some texture and season to taste.
6. Boil some water in a large saucepan the drop the gnocchi carefully into the pan. The gnocchi will rise up to the surface when they are ready then remove slotted spoon. Drain and toss in a little olive oil to prevent from sticking.
7. Toss the gnocchi with the pesto then serve in warm bowls topped with pine nuts and grated parmesan.

Tip

For a vegetarian option, try replacing the parmesan with a vegetarian hard cheese.  Any remaining pesto can be stored in a clean jar for up to 2 weeks.

Wine pairing

Burgundian grape varieties would be a great match. Especially a Pinot Grigio is complementing both herbal aromas of the basil and the burrery texture of the Gnocchi’s.

Recommendation: Kleine Kapelle Pinot Grigio, Peter Mertes, 2015, Rheinhessen (£5.49 available at Co-op and Manchester)