Ingredients :

• 2 lbs Russet potatoes
• 1.5 cups All-purpose flour
• 1 Large egg
• 1 teaspoon Salt
• 2 cups Fresh basil leaves
• 1/2 cup Extra virgin olive oil
• 1/3 cup Pine nuts
• 2 Garlic cloves
• 1/2 cup Grated Parmesan cheese
• 1/4 cup Grated Pecorino Romano

Method :

1. Boil unpeeled potatoes in salted water until tender, then peel and pass through a ricer while hot.
2. Spread the riced potatoes on a clean surface to cool and allow moisture to evaporate.
3. Mix the potatoes with flour, salt, and the egg, kneading gently until a soft dough forms.
4. Roll dough into long ropes and cut into 1-inch pieces, optionally marking with a fork.
5. Combine basil, pine nuts, garlic, and cheeses in a blender, drizzling oil until smooth.
6. Drop gnocchi into boiling salted water and cook until they float to the surface.
7. Drain the gnocchi and toss gently with the pesto sauce and a splash of warm pasta water.

Recipe Notes :

Chef Pro Tip: Use starchy potatoes like Russets and rice them while hot to ensure the lightest texture. Variation: Add a handful of baby spinach to the pesto for a more vibrant green color. Storage: Refrigerate leftover pesto in a jar with a thin layer of olive oil on top to prevent oxidation.