Gnocchi with Green Pesto

Summary

Ingredients

For the gnocchi:

• 1 kg potatoes, floury boiling
• 250 g spelled flour, possibly a little more
• 1 egg yolk

For the pesto:

• 1 bunch parsley or basil
• olive oil
• some parmesan
• 1 handful pine nuts or nuts your choice
• 1 squirt lemon juice
• salt and pepper

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Instructions

1. Boil the potatoes, peel them and let them cool down a little. Press through a potato press or pound very finely. Now gradually knead in the flour and egg yolk.
2. Quarter the dough and form 1 cm thick rolls from each quarter. Cut with a knife into 2 - 3 cm long pieces and let simmer in boiling salted water. When you swim up you are done.
3. I used a hand blender for the pesto. First grate the cheese and set aside. In a tall container, puree the herbs and oil with a stick.
4. Gradually add the nuts and cheese, possibly also oil. Finally, season to taste with salt, pepper and lemon juice.
5. Tip:
6. I always make the pesto out of hand. Everything I have there goes in. You can also use spinach and garlic.