Florence cooking class: gnocchi with pesto recipe

Ingredients for gnocchi: 6 potatoes, 10 spoons of flour

6 potatoes to cook with steam not in the water, then when they are ok, take out the skin,  and smash with the masher

and let them to get cold

after about one hour you blend with a little flour; more flour harder gnocchi, less flour softer gnocchi...

 make a roll as big as a finger

and then cut in pieces put a little of flour and after finish all the gnocchi put in the boiled water they are ready in a couple of minutes when they come up from the bottom of the pot

 Pesto

Basil , pinoli and  extra virgin olive oil

You put everything all together  you crush until you get a soft sauce, 

in addition you can add a little garlic and parmigiano cheese, but I like just pure so it is more basil taste

Combination with wine:  Chardonnay, Chianti Colli Fiorentini o Chianti Classico around 2 or 3 years old

Buon Appetito!