Potato Gnocchi

Cup of Yum
1. Start by making the gnocchi. Bring a large pot of salted water to boil and add the potato chunks. Cook for about 10 minutes or until a pairing knife can easily be inserted. Remove the potatoes from pot and add to a bowl and let cool for about 10-15 minutes.
2. Next, mash the potatoes until smooth using a potato ricer or masher. Then fold in the egg yolk, flour, and salt until a smooth dough is created. Depending on the size of the potato you may need a bit more flour.
3. Divide the dough into four balls and roll them into 1" tubes on a lightly floured surface. Then, cut the tubes into 1" pieces.
4. Bring a large pot of salted water to boil, and add the potato gnocchi. Once they float to the surface, about 2-3 minutes, they are done. Remove with a slotted spoon and save the cooking water. Don't crowd the pot, this might need to be done in batches.

Red Pesto

1. When the gnocchi is done, add the sun dried tomatoes and walnuts to a blender or food processor and pulse until well ground but slightly coarse. Scoop into a large bowl.
2. Add the grated parmesan cheese, olive oil, salt, and black pepper and mix well. This recipe makes more red pesto than you need for a single serving.

Red Pesto Gnocchi

1. Bring a large fry pan to medium heat, and add 1 cup of the red pesto and 1 cup of the cooking water from the gnocchi. Stir until a creamy sauce is formed and is boiling. Add the reserved gnocchi and continue to cook until the sauce becomes thick and creamy and coats the gnocchi, about 3-4 minutes. Serve with basil leaves.