Gnocchi with Pesto Recipe (with Video)

Recipe measurements are for original serving size of 2
1. Start by poking the potatoes all over using a fork. Place them in a preheated 375°F oven for about an hour. After this, the skins should be crisp and the interior should easily pierce with a knife.
2. Using a clean dish towel, grab each potato, and remove the skin from the potato. This will allow more steam to escape. Less steam means less moisture, and less moisture means lighter, fluffier gnocchi. Cover with plastic wrap and let cool for a few hours.
3. Once they have cooled down, pass them through the fine holes of a cheese grater (for an easier and faster method use a potato ricer). Once the potatoes are grated down to fluffy little bits, place them onto a rimmed baking sheet and measure to 500 grams. Add one beaten egg yolk spread evenly across (1 beaten egg yolk for every 500 grams). Then sift 100 grams of all-purpose flour across the potatoes.
4. Bring the potatoes into a ball of dough using a bench scraper (or the desired tool) to chop and mix everything up to make sure the egg and flour are evenly distributed. Start using your hands to press it into one cohesive mass.
5. Once the mass has formed, start kneading for about 90 seconds for slightly toothsome gnocchi. A phrase to remember, “The more you knead the tougher they’ll bead, but if early on you surrender then they’ll be tender”.
6. Once the dough is smooth and no egg or flour streaks remain, roll it out into a fat little log and cut into four even pieces. Sift some all-purpose flour onto a work surface then roll each piece of dough into a 1” thick rope. Press down any pudgy spots until it is nice and even.
7. Then using a bench scraper or sharp knife, cut into little dumplings or into the desired size.
8. For different shapes other than the pillow-like shape, roll a piece of dough between your hands until round or simply make a dent in the center using your finger. For a classic gnocchi shape, press down against the tines of a fork using your thumb down and across the fork.
9. Once all of the dough has been cut and shaped into the desired gnocchi shape, place onto a rimmed baking sheet and cover with a dusting of all-purpose flour. For non-immediate cooking, place in a freezer to solidify for 1 hour, then scrape off and place in a bag and back into the freezer. For immediate use, cook with one of the sauces below!
For pesto gnocchi
1. Start by making a fresh pesto using ¼ cup toasted pine nuts, 1 ½ cup packed basil leaves, 2 cloves of chopped garlic, 2 ounces of grated parmesan, and ⅓ cup of olive oil along with a pinch of salt and freshly ground pepper. Place into a food processor and process on high speed until it is a nice and creamy pesto. Taste for seasoning.
2. Follow this by cooking the gnocchi in boiling water for 90 seconds (if fresh) then drain and pour the pesto on top.
3. Hit it with up to ¼ cup of pasta cooking water and toss the whole thing together until fully mixed together and creamy.
4. Place into a bowl along with some grated parmesan and enjoy!