Gnocchi with Sun-dried Tomato and Almond Pesto by Steven Dolby

SUN DRIED TOMATO & ALMOND PESTO

80g Natural raw almonds (toasted)
60g Sun-dried tomatoes
Purple basil & Sweet basil (good handful)
1 Garlic clove
4 Peperoncini
Salt & ground black pepper (to taste)
1/2 Cup olive oil
Parmigiano-reggiano (to taste)
GNOCCHI
500g Floury potatoes
145g Italian 00 flour
1 Egg
1/4 Cup parmigiano-reggiano
Sweet basil (chiffonade-small handful)
Salt (good pinch)

Directions
1. In mortar and pestle, add almonds and break them lightly.
2. In a pan, add the almonds and toast for 1-2 minutes.

MAKING
3. For pesto, in food processor, combine sundried tomatoes, toasted almonds, sweet and purple basil, garlic, peperoncini, salt, and pepper. Blitz for 1 minute.
4. Gradually pour olive oil and beat until nice and thick.
5. Add grated cheese, mix well and transfer it to a bowl. Cover and pop it in refrigerator.
6. For gnocchi, in a pot of water add salt and bring it to a boil.
7. Once the water comes to a rapid boil, turn down the flame and drop potatoes in it. Cook for 15-20 minutes. Drain and peel off the skin.
8. On a sheet pan, place the peeled potatoes and pop in oven for 5 minutes to dry.
9. Cut in half and pass it through a potato ricer.
10. Sprinkle flour over the squeezed potatoes. Make a well in the center and pour beaten egg in it.
11. Add cheese, basil, and salt. Gently bring it together.

12. Roll and cut dough into 1-inch pieces. Place dough pieces on fork and press as shown in the video.
13. Bring a pot of salted water to a simmer on medium flame and add gnocchi to it. Cook until they starts to float. Drain well.
14. In a pan, heat olive oil, toss gnocchi and cook until light golden brown.
15. Add pesto to the pan and mix well.

SERVING
16. Garnish with purple basil and grated cheese and enjoy!

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© STEVEN DOLBY