Gnocchi with Salsa di Noci

Here’s a recipe I made for Harris Farm Markets (you can watch the video here). It makes the most of in-season spuds — just look for a floury variety like Sebago, King Edward or russet. Salsa di noci is a classic walnut pesto from Liguria, Italy (the same region where basil pesto originated). It’s a great one to make when you don’t have heaps on hand, as it’s mostly pantry-based. You can also skip the gnocchi altogether and toss the pesto through a cavatelli-style dried pasta instead.

You'll need

Gnocchi
4 medium brushed potatoes, washed and unpeeled (approx 850g)
Salt
200g 00 flour, plus extra if needed
1 egg, beaten

Salsa di Noci
150g walnuts
50g pine nuts
50g soft white bread (such as sourdough), crusts removed
1 cup milk
1 garlic clove
A few sprigs marjoram, plus extra to serve
1 cup finely grated Parmigiano Reggiano, plus extra to serve
100ml extra virgin olive oil
Salt and pepper

Make it

Boil 4 washed, unpeeled potatoes in well-salted water until completely tender, 40–50 minutes starting from cold.

Roast 150g walnuts and 50g pine nuts at 160°C for 10 minutes until lightly golden. Remove the soft white interior from 50g bread and soak in 1 cup milk. Tear the crusts into bite-sized pieces, drizzle with a little olive oil, season and bake at 160°C for 20 minutes, tossing halfway, until crisp.

Squeeze the soaked bread, reserving the milk, then blend with the toasted nuts, 1 garlic clove and the leaves from a few sprigs of marjoram to a rough paste. Gradually add the reserved milk until it reaches the consistency of porridge. Stir through 1 cup finely grated Parmigiano Reggiano, 100ml extra virgin olive oil and a little extra marjoram. Season well with salt and pepper.

Bring a large pot of well-salted water to the boil.

Peel the hot cooked potatoes with a spoon, then pass them through a potato ricer onto a clean bench. Add 200g 00 flour, 1 beaten egg and a pinch of salt. Bring together into a soft dough — do not overwork it.

Cook a small test piece of gnocchi. Once it floats, cook for one more minute. If it falls apart, knead in a little more flour and test again.

Divide the dough into four, roll each piece into a 2cm-thick log and cut into 2cm pieces. Cook in batches until they float, then cook for one more minute. Transfer to a bowl with the salsa di noci and ½ cup cooking water. Toss gently to coat.

Serve with extra Parmigiano Reggiano, a drizzle of extra virgin olive oil, marjoram leaves and the crispy croutons.