Potato Gnocchi with Pistachio & Basil Pesto

Potato Gnocchi with Pistachio & Basil Pesto

From: Chef Ethan Stowell. Yield: 4 servings.

Pistachio & Basil Pesto:
2 cups fresh basil leaves, tightly packed
1 cup pistachios, shelled and toasted
4 garlic cloves, peeled
1 cup extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano
to taste, salt and pepper

Potato Gnocchi:
2 lb. russet potatoes, washed
4 large egg yolks
2 cups unbleached flour

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