Gnocchi with Basil Pesto
- 1 bunch Basil
- 2 tablespoons Pine nuts (dry roasted)
- 3 garlic
- 2 teaspoons Sea salt
- 40 grams Parmesan
- 40 grams young pecorino romano
- 125 milliliters olive oil
- peppers (freshly grounf)
- 600 grams potatoes
- 100 grams Ricotta cheese
- 125 grams grated Parmesan
- 3 heaping teaspoons cornstarch
- 100 grams Pastry flour
For the pesto, crush the basil, pine nuts, and garlic in a mortar. Season with salt and pepper. Stir in the oil, bit by bit until smooth. Season with pepper.
For the gnocchi, cook the potatoes in boiling salted water and peel. Press through a potato ricer. Let the potatoes cool.
Mix the potatoes with the ricotta, Parmesan, cornstarch, and flour. Mix into a smooth dough. Roll on a counter into a finger-thick log. Cut into 4 cm (approximately 1 1/2 inch) and shape into gnocchi. Cook the gnocchi in boiling salted water until they float the surface. Remove with a slotted spoon. Mix the gnocchi with the pesto and serve while warm.