Potato Gnocchi With Pesto

Place whole, unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 25-30 minutes. Drain and peel the potatoes while they are still warm.

Pass the warm potatoes through a potato ricer onto a clean work surface. Spread them out slightly to allow steam to escape and let them cool for 5 minutes.

Sprinkle 1 cup of flour and the salt over the potato mound. Make a well in the center, add the beaten egg, and gently fold the ingredients together. Knead lightly until a soft dough forms, adding the remaining flour only if the dough is too sticky.

Divide the dough into smaller portions. Roll each portion into a long rope about 1/2-inch thick. Cut the rope into 1-inch pieces. You can roll them over a gnocchi board or the back of a fork to create ridges.

Make the pesto by combining basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped, then slowly drizzle in the olive oil while the motor is running until smooth.

Bring a large pot of salted water to a boil. Drop the gnocchi in batches. Once they float to the surface (about 2-3 minutes), they are done.

Use a slotted spoon to transfer the cooked gnocchi to a warm serving bowl. Toss gently with the pesto sauce and a splash of the pasta cooking water to loosen the sauce. Serve immediately with extra Parmesan.