Gnocchi with green pesto and OLE! Dried Tomato Strips

Gnocchi:

• 1 kg of potatoes
• around 200 g of flour
• 1 egg
• salt, pepper

Pesto:

• 1 bunch of fresh basil
• 2 cloves of garlic
• 1/3 glass of peeled and chopped almonds
• OLE! Dried Tomato Strips
• olive oil
• 2 tablespoons of grated parmesan
• salt, pepper

Cook unpeeled potatoes (you can also bake them if you have time). Peel the skins while still warm and run through a potato press. Form a pit in the mass and pour the beat egg inside. Add salt and pepper. Sprinkle with flour and vigorously form into a ball. If the mass sticks to your hands, sprinkle some flour. Divide the mass into small parts and make them into rolls. Cut into pieces with a sharp knife. You can leave them like that or form into balls and gently flatten. Dent each piece with a fork. Cook in batches in salted water.

Pesto

Carefully mix all ingredients and add seasonings. Serve with gnocchi.