Assemble your ingredients
Wash and dry the unpeeled potatoes
Set your oven (or air-fryer) to 200c
Place pinenuts on baking tray and bake in the oven for 5 minutes until slightly brown and place in container to cool
Using the baking tray place the potatoes on a bed of coarse salt and prick the potatoes with a fork a few times
Place the tray potatoes in the oven
Cook the potatoes until soft – about 50 minutes
When cooked take the potatoes out of the oven and cool them a little
Using a gloved hand split the potatoes and rub the potato flesh through a fine sieve, without the skin, cool slightly
In a bowl mix, the flour and salt, followed by the potato and egg
Mix to form soft dough. It should not stick to your fingers
Turn the mix out onto a lightly floured board
On this lightly floured surface divide the mix into three and gently roll them into even thickness ‘sausage’ shapes
Cut small amounts of the dough in 2cm chunks
Roll them gently with the back of a fort and sprinkle them with a little flour.
Rest the Gnocchi for 30 minutes before cooking
It would be a good time to prepare the sauce (see separate pesto sauce recipe)
In a large saucepan bring to a rolling boil a generous amount of salted water and about 20ml of olive oil
Add the gnocchi. It should take around 2-3 minutes, but they will float to the surface when ready
Drain them well in a colander and add them directly to the sauce
