Gnocchi with fresh pesto
Boil the potatoes.
Break 1 whole egg and 1 egg white. Whisk them together.
After potatoes are fully boiled, strain and peel immediately when still warm.
Pass them through a sieve.
Add in the eggs and flour bit-by-bit, till it forms a soft light dough and leaves the edges. Do not knead too much.
Form it into a smooth ball and damp it with olive oil. Cover with a muslin or kiln wrap and let it rest.
Dust flour on the table and start rolling the dough into a rope which should be about ¾ inch thick.
Cut small pieces of the dough about ½ inch thick. Then roll the pieces on the back of a fork to form the knuckle design .
On the side, put salted water to boil containing 1ml of oil.
Plunge the gnocchi in hot boiling water, and wait till the gnocchi floats on top.
