Gallery Gnocchi

Ingredients

• 2 cupsrusset potatoes, peeled and cubed
• 1.5 cupsall-purpose flour, plus extra for dusting
• 1 largeegg, beaten
• 0.5 tspsalt
• 0.25 tspnutmeg, freshly grated
• 0.5 cupfresh basil leaves
• 2 tbsppine nuts
• 1 clovegarlic
• 0.25 cupParmesan cheese, grated
• 0.25 cupextra-virgin olive oil
• 2 tbsplemon juice
• 1 pinchsalt and pepper to taste
• 1 tbspbutter for finishing
• 1 tbspmicrogreens or edible flowers for garnish

Instructions

1. 1
   Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well and rice while warm.
2. 2
   Spread riced potatoes on a work surface to cool slightly. Form a well, add egg, salt, nutmeg, and 1 cup flour. Mix gently, adding flour until soft dough forms.
3. 3
   Divide dough into 4 logs. Roll each into ¾-inch ropes, cut into 1-inch pieces, and roll over fork tines to create ridges. Dust with flour.
4. 4
   For pesto: blend basil, pine nuts, garlic, Parmesan, olive oil, and lemon juice until smooth. Season with salt and pepper.
5. 5
   Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; they’re done when they float, about 2 minutes. Remove with slotted spoon.
6. 6
   In a skillet, melt butter over medium heat. Add gnocchi and sauté 1 minute until lightly golden.
7. 7
   Plate gnocchi in scattered, abstract patterns. Drizzle pesto in sweeping strokes and dots. Garnish with microgreens or edible flowers for a gallery-worthy finish.