Gnocchi With Pesto - cooking recipe

Ingredients

2 1/4 lbs potatoes, unpeeled
2 None eggs, lightly beaten
3 tbsp butter, melted
1/4 cup finely grated Parmesan cheese
2 1/2 cups flour, approximately
None None FOR THE PESTO
2 cloves garlic, quartered
1/4 cup pine nuts, toasted
1/4 cup finely grated Parmesan cheese
1 cup firmly packed fresh basil leaves
1/3 cup olive oil
1/2 cup heavy cream

Preparation

Boil or steam whole potatoes until tender; drain. Peel when cool enough to handle. Mash, using ricer or food mill into large bowl. Stir in eggs, butter, cheese and enough of the flour to make a firm dough.
Divide dough into eight equal parts. Roll each part on lightly floured surface into 3/4-inch thick log. Cut into 3/4-inch pieces; roll pieces into balls.
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.
Meanwhile, for the 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 on low heat until heated through.
Cook gnocchi in large saucepan of boiling water about 3 mins or until gnocchi float to the surface. Remove from pan with slotted spoon; drain.
Return gnocchi to pan with pesto; toss gently to combine.