Scallion Gnocchi with Spinach Pesto

The Gnocchi

3 small purple viking potatoes

1 cup flour

1 egg yolk

1 pinch of sea salt

1 scallion (chopped)

I boiled my potatoes first, and then peeled them. An emulsifier works well to get the potatoes down to a thick, purée-like consistency that is easy to work with. Mix all ingredients, adding flour a bit at a time. It should be sticky, so make sure you have a surface that is well-floured for easier handling with the dough. It should be nice and thick. My dough was just sticky enough that I could use a spoon and my finger to drop in little balls to be boiled. Yes, they look a little deformed, but the taste is oh-so-good. 

Dough.

Cooked Gnocchi

Spinach Pesto

2 cups raw spinach

2 tbsp. extra virgin olive oil

1 clove of garlic

1/4 cup pine nuts

sea salt

pepper

Mix all ingredients in a food processor. It should have a lovely, kelly green color like this: 

Now, put this delicious pesto on top of your gnocchi. Top with pine nuts and parmesan cheese, if desired. Enjoy! 

The Kitchen Miracle.