Gnocchi with Pesto
Rinse the potatoes and cook in boiling salted water for 30 minutes, until tender. Drain the potatoes, dry slightly, and pass through a potato ricer. Mix the egg and flour to the potatoes, and season with salt and nutmeg. Knead the mixture until a smooth dough forms. Add enough flour so that the dough is no longer sticky. Roll the dough on a floured surface into finger-thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) long pieces. Indent with tines of a fork, cover with a kitchen towel, and let rest for 15 minutes.
For the pesto, rinse and dry the basil. Remove the leaves from the stems and place in a blender. Add the peeled garlic, pine nuts, parmesan cheese, and oil to the blender. Process until a thick pesto forms. Season to taste with lemon juice, salt, and pepper.
Place the gnocchi in boiling salted water. Simmer gently for 5 minutes until the gnocchi begin to rise to the surface. Drain the gnocchi, and add to a pan. Mix with the pesto and a little of the cooking liquid, and toss until combined. Arrange on plates and serve.