Gnocchi With Artichoke, Tomatoes And Fresh Herb Pesto

Ingredients

3 lb. Yukon Gold Potatoes
400 gram all-purpose flour
1 x egg
1/2 cup grated parmesan
Salt and pepper

Directions

1.Place whole potatoes in a saucepan with enough water to cover. Bring to a boil, reduce to a simmer and cook until potatoes are soft. Remove potatoes from water and while hot peel and discard skins. Pass flesh through a potato ricer.
2.Place riced potatoes on a clean working surface. Make a well in the center of potatoes and sprinkle all over with flour and parmesan. Crack egg into well. Season with a generous amount of salt. Using a fork, stir until egg is fully incorporated. Knead dough until a ball forms. Knead for about 5 minutes (until dough is dry to the touch.)
3.Divide dough into small batches. Roll each batch to ¾-inch in diameter (ropes). Cut into 1-inch long pieces. Place on a parchment lined baking sheet and freeze until ready to use.
4.To cook gnocchi: Boil a large pot of water. Place gnocchi into boiling water and cook until dough starts to float. Transfer gnocchi to an ice water bath and allow to sit for several minutes.
5.Drain gnocchi and transfer to a mixing bowl. Toss with a little oil and store in refrigerator until ready to use.