Gnocchi al Pesto (Potato Dumplings with Pesto)

Yield: serves 6-8

Ingredients:

1 lb. Russet potatoes, unpeeled

1 1⁄4 cups semolina flour, sifted
2 eggs, lightly beaten
1 cup Genovese pesto
Grated parmesan, for serving

Instructions:

Put potatoes into a 4-qt. pot of salted water; boil. Reduce heat to medium-low;
simmer until potatoes are tender, 25 minutes. Drain; let cool. Peel potatoes; pass
through medium plate of a food mill into a bowl. Add flour and eggs; using a fork,
stir until dough forms. Transfer dough to a work surface; knead briefly to combine.
Divide the dough into 6 portions. Roll each portion into a 1⁄2″-thick rope. Cut
ropes into 1⁄2″-wide pieces; using the back of a fork, roll pieces along tines to
imprint them with ridges.

Bring a large pot of salted water to a boil, and working in batches, add gnocchi
and cook until just tender, about 5 minutes. Using a slotted spoon, transfer
gnocchi to a large bowl and toss with pesto until evenly coated, adding a couple
spoonfuls of cooking water, if needed, to create a smooth sauce. Transfer to a
large serving platter or bowls and serve with more freshly grated parmesan.

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Pesto Genovese (Classic Basil Pesto)

Yield: makes about 1 1/2 cups

Ingredients
4 cups packed basil, blanched briefly in boiling water
1⁄2 cup extra-virgin olive oil
1⁄2 cup finely grated parmesan
1⁄4 cup pine nuts
3 tbsp. finely grated pecorino
2 cloves garlic, finely chopped
Coarse sea salt, to taste

Instructions:

Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor
until smooth; season with salt.