Potato Gnocchi with Pesto

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Don't boil the potatoes!! If you want light/tender gnocchi, you need to microwave or bake the potatoes (in their skin. When potatoes are boiled, they absorb too much water and you will need to use more flour which will make the gnocchi heavier. I wash the potatoes, poke with a fork all over and place in the microwave. when a little cool to handle I peel and cut in pieces so they will fit in the potato ricer. Trust me, if you make them this way, you will use less flour to make the dough and they will be light and tender - Delicious! try them with vodka sauce - yummy.

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The pesto came out perfect and declicious, so easy to make. The gnocchi was a little sticky, I will add more flour next time.

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500g (17.6 oz Potato Gnocchi from Trader Joes
1/3 cup Trader Joe's Genova Pesto (the one in the tub, not the jar
1/2 cup cream

I also put some grated parmesan on top :

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I really liked this recipe! It was the first time I ever tried to make gnocchi and I thought it would be much more difficult. It does take some time and patience but the steps themselves are very easy.The gnocchi were delicious though I think I worked the dough a bit too much and they could have been more tender (see recipe. I did not have a ricer and used a cheese-grater instead (a fine grater like for parmesan, that worked just fine. I think next time I will add a bit more salt to the dough. The pesto was fabulous and so easy to make, I will definitely make this for other pasta dishes as well. This is the first time I have made fresh pesto and the difference in taste and texture compared to the store-bought stuff is remarkable. I definitely recommend it.