Instructions

Gnocchi

1. Combine potato, egg, egg yolk salt and pepper together in a medium bowl.
2. Add the flour and combine. Form into a ball and divide into quarters.
3. Using a quarter of the mixture at a time, roll into a long snake about an inch thick and cut to desired size.
4. Using a fork or gnocchi roller, gently press and roll each gnocchi down the length of the grooves or tines, making grooves into each gnocchi.
5. Place finished gnocchi on a lightly floured sheet pan and repeat for all the remaining dough.
6. To cook, gently place into salted boiling water. Remove when floating, usually about 3-5 minutes.

Uncooked gnocchi can be frozen to preserve. Thaw gently before cooking.

Sundried Tomato and Pesto Cream Sauce

1. Add oil and julienne tomatoes to a med-hot pan and briefly sauté to bring out the flavours.
2. Add the cream and pesto, stir to combine.
3. Bring to a boil and continue to stir the sauce until it reduces slightly – about 2 minutes.
4. Add cooked gnocchi and toss or stir gently to coat.
5. Continue to cook until gnocchi are heated though and sauce is desired consistency.
6. Adjust seasonings to taste with salt and pepper.
7. Serve immediately.