Press cooled cooked potatoes, combine with flour and egg and knead gently for 2 minutes. Form four ropes, cut 56 gnocchi and lightly mark each with a fork.

Ingredients

• 700 gPotatoes, boiled, cooked without skin, flesh, without salt
• 180 gWheat flour, white, all-purpose, unenriched
• 55 gEgg, whole, raw, fresh
• 60 gBasil, fresh
• 50 gNuts, pine nuts, dried
• 80 gCheese, parmesan, grated
• 8 gGarlic, raw
• 75 gOil, olive, salad or cooking
• 2 gSalt, table
• 80 gBeverages, water, tap, drinking
• 1,800 gBeverages, water, tap, drinking not counted – removed

Method

1. Press cooled cooked potatoes, combine with flour and egg and knead gently for 2 minutes. Form four ropes, cut 56 gnocchi and lightly mark each with a fork.
2. Blend basil, pine nuts, Parmesan, garlic, olive oil and 2 g salt for 90 seconds into coarse pesto.
3. Bring 1,880 g water to a rolling boil. Cook homemade gnocchi for 3 minutes, then 60 seconds after they float, and reserve 80 g starchy water; drain the rest.
4. Return gnocchi to the warm pot, add pesto and the 80 g reserved water and toss gently for 90 seconds until sauce coats every dumpling.
5. Divide hot gnocchi among four bowls.