Potato gnocchi

Potato gnocchi with pesto — tender dumplings of Italian origin — a hearty and delicious dish made with just a few ingredients, perfect as a side dish or a standalone meal. Try this dish at home!

Ingredients (for 4 servings): Potatoes - 1 kg Hard cheese - 100 g Chicken eggs - 2 pcs. Wheat flour - 300 g Salt - to taste Ground black pepper - to taste

Boil the potatoes in their skins until tender, 20–25 min. Rinse with cold water and peel. Mash into a purée.

Grate the cheese on a fine grater; add half of it to the potatoes along with the eggs and flour, season with salt and knead into a soft and elastic dough.

Divide the dough into 3 parts and roll each one on a lightly floured surface into a log 2 cm in diameter. Cut into 2–3 cm pieces. Gently press each piece with a fork to give it a ridged shape.

Boil the gnocchi in batches in plenty of boiling salted water until they float to the surface. Transfer with a slotted spoon to a large bowl, add the pesto sauce, stir and serve sprinkled with the remaining cheese. Enjoy your meal!