Homemade Gnocchi with Pesto

This time I made the gnocchi like this: Boil the potatoes in their skins until very soft, let cool only slightly. Then peel and mash with a potato ricer or in a passe-vite.

I divided the mixture into two equal sized bowls and continued to work them with a rubber scraper.

Let the potatoes cool slightly, then sprinkle a little flour on top. Using the rubber scraper, fold and press the mixture together as you would bread dough, turn the bowl 90 degrees, run the scraper up under the mixture and fold. Repeat until flour is incorporated. Add flour again, knead with rubber scraper until dough no longer sticks to bowl. You don’t burn your hands, the work surface stays clean, and you don’t have flour all over the kitchen.

Transfer the dough to a floured work surface and cut off pieces. Form these pieces into long, thumb-thick rolls and cut them into small pieces. Roll these pieces over a fork, or as I did, over the special wooden board with grooves and place on floured baking paper.

Simmer the gnocchi in salted boiling water until they rise to the top. Skim and mix with sauce or like me, with pesto and serve hot.

I boiled 100 ml of cream, then added 2 tablespoons of pesto and 50 g of diced ham. I mixed this with the gnocchi.