gnocchi with pesto cream

serves 4
from saveur issue # 4

4 baking potatoes
2/3 cup flour
salt
2 tbls pine nuts
2 cloves garlic
2 cups packed basil leaves
1/2 cup olive oil
2 tbls parmesan cheese
1/4 cup heavy cream

1. preheat oven to 350. Pierce pots with a fork then bake for about an hour until tender. while still hot, peel and mash them finely.

2. combine mashed pots, flour, and 1 tsp salt. knead until holding together. roll small amounts into 1" x 6" inch ropes. cut into 1/2 " pieces. use a fork and make an indentation on top of each piece, then pinch to plump.

3. pesto ~ pulse pine nuts & 1/2 tsp salt in a food prep until fine. add garlic and basil and then with motor running, olive oil mix until smooth.

4. bring large pot of salted water to a boil and drop in a few gnocchis so they don't stick. cook 2-3 minutes. remove with slotted spoon and drain on a plate lined with paper towels.

5. meanwhile, heat pesto over medium heat, stir in cream and cheese. season to taste and then add in gnocchi and serve.