Gnocchi with Arugula Pesto and Stewed Tomatoes

For the gnocchi: Rinse potatoes, and cook until tender in salted water.

For the arugula pesto: Rinse the arugula, shake dry and mix together with the sunflower seeds, Parmesan, and half the oil in a blender and puree. Stream in remaining oil and puree. Season to taste with salt and pepper.

For the stewed tomatoes: Blanch tomatoes, peel, halve and remove seeds.

Peel the potato and while still hot, press through a ricer into a lightly floured bowl. Mix the mashed potatoes lightly with salt, egg yolks, and as much flour as needed to form a smooth, homogeneous dough. The amount of flour will depend on the type of potato. The dough should not stick to your fingers.

To form the gnocchi dough, cut into 3-4 pieces and roll into finger-thick rolls on a floured surface. Cut into 2-3 cm (approximately 1 inch) pieces. Shape into gnocchi and lightly roll in flour.

Fill a large pot with 2 liters (approximately 8 1/2 cups) of water and salt and bring it to a boil. Add the gnocchi and simmer for about 4 minutes, or until done. Stir gradually so that the gnocchi doesn't stick to one another. As soon as the gnocchi floats to the top, remove with a slotted spoon and drain well.