Baked Gnocchi with Homemade Herbed Pesto and Mozzarella

1.Prepare the Gnocchi (Skip to step 5 if using store-bought): Preheat oven to 200°C (400°F). Pierce potatoes several times with a fork and bake directly on the oven rack for 50-60 minutes, or until very tender. Let cool slightly.

2.While potatoes cool, peel them and pass the flesh through a potato ricer or fine-mesh sieve onto a clean work surface. Create a well in the center of the riced potato.

3.Add the egg yolk and salt into the well. Gradually incorporate the flour into the potato mixture, mixing gently with a bench scraper or your hands until a soft, slightly sticky dough forms. Avoid overworking.

4.Divide the dough into four pieces. Roll each piece into a long rope about 3/4 inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.

5.Make the Herbed Pesto: In a food processor, combine basil, parsley, toasted pine nuts, and garlic. Pulse until coarsely chopped. Add the 1/2 cup Parmesan, salt, and pepper. With the motor running, slowly stream in the olive oil until the pesto is smooth but still slightly textured.

6.Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches. They are done when they float to the surface (about 2-4 minutes). Immediately remove with a slotted spoon and transfer to a large bowl.

7.Gently toss the cooked gnocchi with the prepared herbed pesto until evenly coated. Stir in the heavy cream.

8.Assemble the Bake: Lightly grease a 9x13 inch baking dish with butter. Spread the pesto-coated gnocchi evenly into the prepared dish.

9.Sprinkle the 1 cup of mozzarella cheese evenly over the gnocchi, followed by the remaining 1/4 cup of Parmesan cheese.

10.Bake for 15-20 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden brown. Allow to rest for 5 minutes before serving hot.