Gnocchi with Red Pesto

 

Gnocchi with Red Pesto

2 1 white potatoes 
1 1/2  cp flour
3 eggs, room temperature, lightly beaten.

To make:
Boil potatoes in salted water until cooked, but not too soft, just enough for a knife to cut through. Mash potatoes using a food mill or masher.
Beat eggs, and add to potatoes with 1 cup flour. Slowly add flour until a soft but not sticky dough forms. Roll out dough and cut in small pieces, about 1 cm long. Use your fork  to make indentations.
Boil gnocchi for about 2 minutes, or until they start to float.

Red Pesto Sauce:

15 sun dried tomatoes in oil
1/2 cp parmesian cheese
1 garlic clove
12 basil leaves
20 oz of pine nuts
4 tbl homemade tomato sauce
2 tbl olive oil
salt and pepper to taste

To make: 

Blend all ingredients together until almost smooth.