Time required: 20 minutes cooking time for the potatoes + 30 minutes preparation + 5 minutes cooking
time
Preparation
Boil the potatoes in their skins for 20 minutes. Peel while still warm then pass through a sieve. Lightly salt. Add the flour and mix well. Blend in the egg and work into a dough, until it has the consistency similar to that of a tart dough. On a pre-floured work-top, cut the dough into pieces, and then roll into small sausage shapes. Cut them at an angle to make gnocchi of 1.5 cm. Leave to rest for 15 minutes and then cook in a large saucepan of salted boiling water. As soon as the gnocchi rise to the surface, wait for one minute and then drain. Serve immediately adding 1 or 2 tablespoons of Pesto Rosso and a tablespoon of olive oil to each dish.
With a little grated parmesan, this very simple dish is typically Italian.
