Pine Nut Gnocchi

1. Preparation

Start by boiling a large pot of salted water over high heat.

Peel and cube 1 large potato (approximately 250g), then add the cubes to the boiling water.

Cook the potato until soft, about 15-20 minutes. Drain and let cool slightly.

In a dry skillet over medium heat, toast 50g of pine nuts until golden brown, stirring frequently to avoid burning. Remove from heat and allow to cool.

Once the potato is cool enough to handle, mash it in a bowl until smooth.

Add 150g of all-purpose flour, 1 egg, a pinch of salt, and the cooled pine nuts to the mashed potato. Mix until a dough forms.

2. Shaping Gnocchi

Turn the dough out onto a floured surface and knead gently for about 1 minute until smooth.

Divide the dough into 4 equal pieces.

Roll each piece into a long rope, approximately 1.5 cm thick.

Cut the ropes into 2 cm pieces to form the gnocchi.

Optionally, press each piece lightly with a fork to create ridges for better sauce adherence.

3. Cooking Gnocchi

Return the pot of salted water to a boil.

Add the gnocchi in batches, ensuring not to overcrowd the pot.

Cook until they float to the surface, then allow to cook for an additional 1-2 minutes.

Using a slotted spoon, remove the gnocchi and transfer them to a plate or a baking dish.

4. Serving

In the same skillet used for toasting the pine nuts, add 4 tablespoons of olive oil over medium heat.

Once hot, add the gnocchi and sauté for about 3-4 minutes until lightly golden.

Season with salt and pepper to taste.

Serve immediately, garnished with freshly grated Parmesan cheese and more pine nuts if desired.