Pesto Potato Gnocchi

1.Begin by peeling the potatoes and cutting them into quarters. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

2.Drain the potatoes and let them cool slightly. While still warm, pass the potatoes through a potato ricer or mash them until smooth. Allow the mashed potatoes to cool completely.

3.In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, and salt. Mix gently until a dough forms. Be careful not to overwork the dough; it should be soft but not sticky. If it's too sticky, add a little more flour as needed.

4.On a lightly floured surface, divide the dough into four equal parts. Roll each part into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.

5.To shape the gnocchi, use a fork to gently press down on each piece, creating ridges that will help hold the sauce. Place the shaped gnocchi on a floured baking sheet and set aside.

6.In a large pot, bring salted water to a gentle boil. Carefully add the gnocchi in batches, cooking them until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate.

7.In a blender or food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, garlic, and olive oil. Blend until smooth, adding a little water if necessary to achieve a creamy consistency. Season with salt and pepper to taste.

8.In a large skillet over medium heat, combine the cooked gnocchi with the pesto sauce, tossing gently to coat each piece. Cook for an additional 1-2 minutes until heated through.

9.Serve the gnocchi warm, garnished with extra pine nuts, grated Parmesan, and fresh basil leaves.