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Potato Gnocchetti with Basil Pesto
Small, light potato dumplings made with as little flour as possible, tossed with a vivid hand-blended basil pesto. Baking or boiling the potatoes whole keeps the dough airy.
- YieldServes 4
- Hands-on1 h 10 min
- Total2 h
- Difficulty
Ingredients
For the gnocchetti
- 1 kgwaxy potatoes, roughly the same size
- 250 gall-purpose flour, start with 200 g, plus more for dusting
- 1 tspfine sea salt
- 1eggoptional
For the basil pesto
- 85 gbasil leaves
- 20 gParmesan, crumbled
- ½ clovegarlic, small, green shoot removed, sliced
- 15 gpine nuts
- ¼ tspfine sea salt
- 120 mlextra virgin olive oil, plus more to cover the pesto
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