Potato Gnocchi With Pesto - cooking recipe

Ingredients

1 lb russet potatoes, skin on
1/2 cup finely grated Parmesan cheese
1/4 tsp ground nutmeg
1/2 cup flour, plus additional to dust
None None Shaved Parmesan cheese, to serve
None None FOR THE PESTO
2 cups loosely packed basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
1 clove garlic, chopped
1/3 cup extra virgin olive oil

Preparation

Place potatoes in a large saucepan of water on high heat. Bring to a boil. Reduce heat to medium; cover and cook, 20-25 mins, until tender. Drain well.
Peel potatoes and push through sieve or ricer. Cool slightly. Stir in Parmesan cheese and nutmeg. Season to taste. Using hands, gently mix flour into potato mixture until just combined.
Line a baking with parchment paper and dust with flour. Working in batches, scoop 1/4 of dough onto floured surface. Using floured fingertips, gently roll each into 1/2-inch thick log. Cut into 1/2-inch pieces, using a floured knife.
Roll each piece against back of a fork to create grooves. Gently transfer to prepared pan.
Meanwhile, bring a large saucepan of salted water to a boil. Add 1/2 the gnocchi and stir once. Cook, 1-2 mins, until gnocchi float on surface. Cook further 20 seconds. Remove with slotted spoon. Repeat with remaining gnocchi.
For the pesto, process basil, Parmesan cheese, nuts and garlic in a food processor until well chopped. Add oil in a steady stream while motor is running.
Toss hot gnocchi with pesto. Serve with shaved Parmesan cheese.