500g potato baked until soft
75g oo flour
2 egg yolks
1tsp salt

Pesto Ingredients:

50g basil
100ml olive oil
15g pine nuts, toasted and cooled
1-2 cloves garlic, pasted
35g parmesan cheese, finely grated


For the gnocchi; bake potatoes (skins on) at 200C until they are soft through.
Mash the potato while hot. Add flour and egg and some seasoning and knead until well mixed.
Roll into a long 1.5cm thick sausage and cut into chunks.
Boil in boiling salted water until they float.
Pan-fry until golden.

For the pesto: place the basil, garlic, and parmesan into a processor and process until blended
Then add the pine nuts and the oil until desired consistency.
Season to taste.

Mix the gnocchi in the pesto and serve with a grating of Parmesan.

Check out our Gnocchi Workshop and learn how to make these potato clouds from the pros themselves! – Click Here!!