Gnocchi:
6 large russet potatoes
1 tsp salt
black pepper to taste
2 eggs, beaten
4 cups flour
Pesto Cream Sauce:
1 1/2 cup Heavy cream
1 cup pesto
Parmesan, grated
Fresh basil, for garnish
Boil potatoes in their skin, until easily pierced with a fork. When cool enough to handle, peel and rice, and set aside to cool completely;spread on a baking sheet to allow as much air around them to get rid of any extra moisture.When cool, place potatoes on a cool surface. Mix eggs with salt . Make a well in the potato mound and pour in the egg mixture. Work the eggs into the potatoes adding flour 1 cup at a time. Be careful not to overwork dough. With a well floured surface and hands , make a roll with a small amount of the dough 1/2 inch thick. Cut the rope in 1/2 inch intervals. Using a fork roll each dough piece along the tines of the fork to create the ridges. Cook gnocchi in salted boiling water just until they rise to the surface.
Sauce:
Heat heavy cream in saucepan and bring to boil. Allow to thicken slightly ,stir in the pesto. Add cooked gnocchi to the cream mixture and toss gently. Serve immediately and garnish with a sprig of fresh basil and sprinkling of parmesan.
maggiesonebuttkitchen 