Gnocchi With Pesto Recipe

Preheat oven to 350F. Pierce potatoes with tines of a fork, then bake for 40 minutes or until tender. While potatoes are still hot, peel and mash them finely.

Combine mashed potato, flour, and 1 teaspoon salt. Knead until thoroughly mixed and holding together. Roll small amounts into 1"x6" "ropes". Cut the ropes into 1/2-inch pieces. Use a fork to make an indentation on top of each piece, then pinch between your fingers to plump them up.

To make pesto, pulse pine nuts and 1/2 teaspoon salt together in a food processor until finely ground. Add garlic and basil and, with the motor running, drizzle in olive oil.

Bring a large pot of salted water to a boil. Place gnocchi in the pot carefully, so that they don't stick together. Cook 2-3 minutes or until gnocchi begin rising to the top. Carefully remove cooked gnocchi from pot with slotted spoon and drain on a plate lined with several thicknesses of paper towel.

Meanwhile, warm the pesto over medium heat in a large skillet. Stir in cheese and cream. Taste for salt. Add gnocchi, stir gently, and serve.

Per Serving (excluding unknown items): 538 Calories; 35g Fat (57.7% calories from fat); 7g Protein; 50g Carbohydrate; 4g Dietary Fiber; 20mg Cholesterol; 17mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 Fat.