Idaho® Potato Gnocchi with Pesto | Idaho Potato Commission

Ingredients

• <strong>Gnocchi</strong>
• 3-4 Medium Idaho® Russet Burbank potatoes
• 5 quarts Water, divided
• 3 tsp. Salt, divided
• 1 1/2 cups Flour
• 1 Tbsp. Olive oil
• 2 large Eggs, lightly beaten
• 2 Tbsp. Butter, chopped
• <strong>Pesto Sauce (makes about 1/2 cup)</strong>
• 3/4 cup Flat leaf parsley, lightly packed, thick stems removed
• 1/4 cup Pine nuts
• 1 clove Garlic, chopped
• 2 Tbsp. Parmesan cheese, grated
• 6 Tbsp. Olive oil
• 1/2 tsp. Salt