By Chef Yochanan Lambiase, Jerusalem Culinary Institute

Ingredients
Gnocchi
3 ¼ cups potatoes, starchy type, like idaho
1/3 cup plus 2 tablespoons potato starch, plus extra for rolling
1 egg yolk, beaten
Salt and black pepper to taste

To Serve
2 tablespoons extra virgin olive oil
4 tablespoons Basil Pesto or sauce of your choice
3 tablespoons parmesan shavings
3 tablespoons walnuts, roasted and roughly chopped

Method
1. Potatoes: Place the potatoes with their skin on in a saucepan with cold water, bring the water to the boil and boil the potatoes for 20-30 minutes, until they are tender. Alternatively microwave them for 8-10 minutes. Remove the potatoes from the saucepan or microwave and allow them to cool so that you can handle them. While the potatoes are still warm peel them and put them through a mouli or potato ricer into a bowl.

2. Gnocchi Dough: Lightly beat the egg into the potatoes then gradually beat in the potato starch until you have slightly sticky dough (you may not need all the potato starch as the potatoes will vary in moisture) season the dough with a little salt and pepper.

3. Gnocchi: Turn the dough out onto a container dusted with potato starch and knead it lightly. Divide the dough into 4 pieces and roll each quarter into sausages around ¼ inch thick. Cut the sausages into pieces ½ inch long. Place each piece on your thumb and with a fork. Lightly mark over the top so that you have ridges on one side. Place the gnocchi on a floured container in a single layer as you prepare them. Refrigerate until ready to cook.

4. To Cook: Bring a large saucepan of boiling water to the boil, reduce done to a strong simmer. Cook the gnocchi in the water in batches until they just rise to the surface then remove with a slotted spoon and place in a bowl while you cook the remaining gnocchi (if partially cooking in advance to reheat in a hot sauce, plunge them in a bowl of iced water).

5. To Serve: Add the olive oil and Pesto sauce to the bowl and gently coat the gnocchi with it. Serve the gnocchi with parmesan shavings and sprinkled with walnuts (optional).

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