More Pesto, Please!

I ventured into the world of pasta making and found it wasn't nearly as difficult as I had anticipated. I love pesto, especially because I can make it from the basil growing in my backyard, so when I saw this recipe I couldn't resist. Now I must give fair warning, this isn't for those with sensitive tummies as it is quite rich, but boy is it tasty!

Gnocchi with Pesto
Serves 4

Kosher salt
2 russet potatoes, about 1 1/2 lb, scrubbed
1/2 C, plus 2 Tbsp freshly grated Parmesan
1/8 tsp freshly grated nutmeg
1 lg egg, beaten
1 1/4 C all-purpose flout, plus more for rolling
6 oz haricots verts or other small slender green beans
1/2 C Pesto (see below)
6 Tbsp butter

To make gnocchi, in a large pot of boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 30 min. Drain and let cool for a few minutes. Submerge potatoes in a bowl of ice water, skin should peel right off (see Sprint Cuts, How to Peel a Potato on YouTube). Place peeled potatoes in a large bowl. Add the 2 Tbsp grated cheese, 1 1/4 tsp kosher salt, and nutmeg and mash well with a potato masher. Let cool to lukewarm, mix in the egg and then 1 cup of the flour.

Knead the dough, adding more flour 1 Tbsp at a time as needed, until a soft and sticky dough forms, about 3 minutes (I did this in my Kitchenaid mixer). Let the dough rest for 5 minutes, then divide it into 6 equal pieces. On a lightly floured surface, use your palms to roll each piece into a rope 3/4 in. thick. Cut the ropes into 1 in. pieces. To form the grooves in the gnocchi that will hold the sauce, roll each piece over the tines of a fork or down the length of a wire whisk.

In a large pot of generously salted boiling water, cook the hericots verts until tender-crisp, about 3 minutes. Using a skimmer, transfer beans to a colander and drain.

In 2 batches, cook the gnocchi in the same pot of boiling water until just tender, stirring often to prevent sticking, about 5 minutes per batch. Using the skimmer, transfer to a baking sheet.

Put the pesto and remaining 1/2 cup grated cheese in a large bowl. In a large frying pan, melt the butter (I used less thatn 6 Ybsp, but to each his/her own) over medium-high heat. Add the gnocchi and saute until heated through, about 5 minutes. Add the haricots verts and toss for 1 minute. Transfer the gnocchi and haricots verts to the bowl of pesto and cheese and toss to coat.

The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook

Pesto

2 c loosely packed fresh basil leaves
1/3 c pine nuts
2 medium cloves garlic, peeled
1/2 c grated Parmesan cheese
1/4 c extra-virgin olive oil
Freshly ground salt and pepper

Place the basil, pine nuts, garlic, cheese, salt and pepper in the bowl of a food processor. With the motor running, slowly pour the oil through the tube. Stop the motor when you have a thick, slightly chunky paste.