Potato Gnocchi with Pesto

For the gnocchi, rinse the potatoes and boil in salted water for 30 minutes until soft. Drain and peel the potatoes, and let dry slightly. Pass through a potato ricer, then mix with the flour and egg. Season to taste with salt and nutmeg. Knead until a smooth dough forms. On a floured work surface, roll the dough into several 1.5 cm (approximately 1/2 inch) thick rolls. Cut the rolls into 1.5 cm (approximately 1/2 inch) pieces, then indent the pieces with the tines of a fork. Add the gnocchi to boiling salted water, then simmer over low heat for 12 minutes (don't bring to a boil).

For the pesto, rinse and dry the basil, then remove the leaves. Peel and coarsely chop the garlic. Toast the pine nuts in a dry pan over medium heat until golden brown. Remove from the heat and let cool. Puree half of the cheese with the ingredients for the pesto and enough oil to form a thick sauce. Season to taste with salt.