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Homemade Potato Gnocchi
Ingredients
- 2 pounds (1000 g) Russet baking potatoes, about 3 or 4 potatoes
- 2 egg yolks
- 2-3 cups (720 g) all-purpose flour
- 1 teaspoon fine sea salt
- Freshly grated parmesan cheese
- PARSLEY PESTO:
- 1/2 cup (50 g) toasted walnuts
- 1 1/4 cups (25 g) Italian parsley leaves, thicker stems trimmed
- 1/3 cup (33 g) grated parmesan cheese
- 1 small garlic clove
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 teaspoon fine sea salt
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