Crunchy Gnocchi in Basil and Rocket Pesto

Potato Gnocchi

4 potatoes, peeled and quartered
1-1/4 cups flour
2 egg yolks
1/2 teaspoon salt
Freshly ground black pepper



In a pot, place the potatoes and cover with salted water. Bring to a boil, lower the heat, and simmer, uncovered, until tender. Drain.

Mash the potatoes onto a parchment-lined baking sheet in an even layer. Set aside to cool.

Transfer the cooled, mashed potatoes to a large bowl and gently mix in the flour, yolks, salt and pepper until just combined and a soft dough is formed. Don't over mix the dough or the gnocchi will be unpleasantly dense.
 
On a well-floured work surface, turn out the potato dough, and divide into 6 equal parts. With the palms of both hands gently roll each part into a "rope" 3/4-inch in diameter. Using a sharp knife cut each "rope" on an angle into 3/4-inch-long pieces.

To shape the gnocchi, hold a fork in one hand. In one gentle motion, quickly press and roll the dough along the tines.
Repeat with the remaining pieces and transfer to a lightly floured baking sheet pan. Store in the refrigerator for at least 1 hour and up to 24 hours before cooking.

To serve, heat olive in a large skillet over medium-high heat.
Add the gnocchi and cook until golden on the outside, about 5 - 8 minutes.
Remove from heat and stir in the *pesto.
Garnish with some fresh baby rocket leaves.

* To make the fresh basil and rocket pesto:

a big handful of chopped basil and fresh rocket leaves

1/2 cup freshly grated Parmigiano-Reggiano

1/2 cup extra-virgin olive oil

1/2 cup pine nuts

1 garlic cloves, minced

salt and black pepper

Combine the basil, garlic and pine nuts in a food processor and pulse until fine.
Add the oil and process until fully incorporated and smooth.
Season with salt and pepper.