• Using a fork, poke holes in your potatoes. Bake at 450F for 1 hour or until softened. Flip after 30 minutes.
  4 yukon gold potatoes
  
• Cut potatoes in half and scoop out the soft potatoes onto a workable platform. Let cool 10 minutes.
  
• Add 1 egg on top of the potatoes as well as flour and salt. I like to add ¼ cup of flour to begin with and slowly mix it in.
  1 large egg, 1 tsp salt, 2 cups flour
  
• As you continue to work in more flour, you will be able to knead the dough with your hands. The texture should be slightly firm and sticky but not stuck to the table. I used approximately 2 cups of flour but add to your personal feel.
• Separate your dough into smaller pieces and roll them out into long thin logs about 1 centimetre in diameter. Add flour as needed for stickiness.
  
• Cut your gnocchi to your desire thickness. I like mine about 1 cm thick.
• Dust with flour to prevent any sticking.
  
• Boil them in a pot of salted water for 2-3 minutes. You know they are cooked when the gnocchi is floating.
• Place onto a tray and toss in olive oil to prevent sticking.

Pesto

• Into a food processor, add all of your pesto ingredients and pulse until smooth.
  ⅓ cup toasted pine nuts, 2 cups basil leaves, ½ cup parmesan cheese, 3 cloves garlic, ½ tsp black pepper, ½ tsp salt, ½ cup olive oil
  

Cooking

• Into a hot pan, add butter and your boiled gnocchi.
  1 tbsp butter
• Let them sear for 2 minutes or until browned and crispy on each side.
  
• Once seared, turn off heat and toss in the pesto.