GNOCCHI WITH FRESH BASIL PESTO

FOR THE GNOCCHI:
1 pound russet potatoes, peeled, washed, and halved
1 egg, beaten
Salt, freshly ground pepper and ground nutmeg, to taste
1 to 1 and 1/3 cups all-purpose flour, as needed
FOR THE PESTO:
4 garlic cloves
Leaves from 4 bunches basil, cleaned and dried
Leaves from 1 bunch Italian parsley, cleaned and dried
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan
1/4 cup freshly grated Pecorino
Olive oil as needed (1/3 to 1/2 cup)
Salt and freshly ground black pepper to taste

TO MAKE THE GNOCCHI:
Place the potatoes in a large pot, cover with water, add 1 teaspoon of salt and bring to a boil. Reduce the heat and simmer until tender, about 25 minutes. Drain and return to the pot. Heat the potatoes over low heat, stirring to prevent browning, until they are completely dry.

Mash the potatoes with a ricer or through a food mill and season to taste with salt, pepper and a little nutmeg. Set aside to cool completely.

Add the egg to the potatoes, and gently mix in 1 cup of the flour. Do not overwork the dough or the gnocchi will be tough. If the dough is very sticky, gently stir in more flour. Taste and adjust seasonings.

TO SHAPE THE GNOCCHI:
Using your hands, roll out pieces of the dough into ropes about 1 inch in diameter. Cut the long cylinders into desired length, from 1- to 2-inch pieces. With gentle pressure, roll the dough pieces over a gnocchi board or the tines of a fork, pressing and rocking the dumpling with your thumb to achieve a ridged edge on one side and an indentation on the other. Set the gnocchi aside on parchment-covered baking sheets while you make the pesto.

TO MAKE THE PESTO:
Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When they are chopped, scrape down the sides of the bowl. Add the basil, parsley, and pine nuts and process until finely chopped. Scrape down the sides of the bowl. Add the cheeses and process. With the machine running, slowly add olive oil, until you have achieved a smooth paste. Season the pesto to taste with salt and pepper. Scrape into a bowl.

TO COOK THE GNOCCHI:
Bring a pot or large saucepan full of generously salted water to a boil.

Meanwhile, heat 6 heaping tablespoons of the pesto in a large frying pan over medium-low heat; reserve remaining pesto.

Drop the gnocchi into the boiling salted water and cook until they rise to the surface, about 2 to 3 minutes. Remove from the water with a slotted spoon and transfer to the frying pan, along with 3/4 cup of the gnocchi cooking water.

TO SERVE:
Toss the gnocchi with the pesto to coat well. Serve immediately on a warm plate or platter with remaining pesto on the side, or refrigerate to chill in preparation for your picnic.

Makes 6 appetizer-size servings
Source: Culinary Boot Camp by The Culinary Institute of America and Martha Rose Shulman