Homemade Gnocchi With Pesto

• For gnoochi:
• 8 russet potatoes (about 5 lb)
• 1/2 cup grated parmesan reggiano, plus more for sprinkling when serving
• 2 large eggs
• 2 1/2 cups all purpose flour, plus more as necessary
• 1/2 tsp salt, preferably sea salt
• 1 tsp fresh ground pepper
• 1/3 cup olive oil, approx (for resting the gnocchi's post boil, pre-fry)
• 1/3 cup butter, approx (for frying)
• For Pesto:
• Giant bunch of fresh basil, picked over, preferably small leaves (about 3 cups, enough to lightly pack standard food processor 2/3 to 3/4 full) - no stems!
• 1/2 cup pine nuts
• 4 garlic cloves, peeled
• 1/2 parmesan reggiano
• juice of one lemon
• coarse sea salt, to taste
• fresh ground pepper, to taste
• 1/3 to 1/2 c. good extra virgin olive oil, approx

1. For Pesto:
2. In food processor, put in leaves, then save for olive oil, add rest of ingredients. Pulse to a paste. While machine is whirring, pour in olive oil through spout until it's pesto consistency or to taste.
3. Store in a clamp-down glass jar in fridge. Do not heat/cook pesto for serving! It will keep in fridge for about 1 week.
4. For gnocchi:
5. Pierce potatoes with fork, wrap each one in foil and bake in 400F oven for about an hour. When you can touch them, remove foil, and peel. Rice potatoes into large bowl while still warm.
6. Mix the two eggs in small bowl, then add them to potatoes (sometimes i don't use all the egg if they are v. large eggs). Add 2 cups flour to start, the salt and pepper and the cheese. Mix with your fingers - it will be a v. gooey dough. Add 1/2 cup more flour if necessary (probably will be), but it still should be gooey. These will not be like those hard fresh gnocchis you buy in a deli!
7. Take a couple clean baking sheets and liberally flour them. Set aside.
8. On a clean surface, sprinkle lots of flour. Flour your hands, and take a blob of dough in one hand and start rolling it in a coil, mixing in just enough flour as necessary so that it won't stick and it'll hold its coil shape. Cut off about a one inch piece and put on baking sheet. I don't bother with the fork marks - this dough is too soft for that. Do all the dough and you'll have about 4 or 5 baking sheets of tightly spaced gnocchis (no touching, they stick!). You can refrigerate the dough for a few days if you don't want to use it all at once.
9. Once the gnocchis are trayed, boil a large pot of salted water. Put in about a half tray at a time, being careful of splashes. You might give them a gentle stir when they first go in. Once they rise to the top, let them boil for only 1 minute more. Strain with slotted spoon into a separate medium sized boil and immediate pour olive oil over to coat. Just jiggle the bowl rather than stirring, they break up easily. Let the water come back up to boil, and repeat. You'll need fresh water for boiling after about 3 or 4 batches, as the flour makes it too gummy.
10. Just before serving, melt butter in large non-stick frying pan, medium high heat. Put in only one layer at a time and let sit before gently turning them over. You're looking for a golden all-over colour. Serve with pesto and extra cheese. There are never leftovers of these, no matter how much I make.

potatoes, parmesan reggiano, eggs, flour, salt, ground pepper, olive oil, butter, fresh basil, pine nuts, garlic, parmesan reggiano, lemon, salt, fresh ground pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/homemade-gnocchi-with-pesto-1200345 (may not work)