4 medium Sebago potatoes

1 ½ cups plain flour (with more for rolling)

1 tsp salt

1 large egg


1 bunch basil

½ cup pine nuts

1 cup grated parmesan

1 clove garlic

½ cup extra virgin olive oil

Freshly ground black pepper


  1. Wash the potatoes well.
  2. Steam in their jackets on full steam in the AEG SteamPro Oven at 100c until tender, 35-40 minutes.
  3. Peel them and pass through a strainer with the back of a spoon.
  4. Add the flour, salt and beaten egg.
  5. Gently mix with your hands until the dough comes together.
  6. Knead a little to form into a smooth ball. Don’t over mix or the gnocchi will be tough.
  7. On a floured surface, cut the dough into tennis ball sized amounts.
  8. Roll each one into a long sausage, around 2cm in diameter.
  9. Use a pastry cutter or table knife to cut each sausage at 1cm intervals.
  10. Dust with flour as required.
  11. Bring a pot of salted water to the boil and poach the gnocchi for 1-2 minutes or until they float.
  12. Remove with a slotted spoon into a large bowl and add the pesto and a spoon of the cooking water.
  13. Toss in the bowl to coat.
  14. Serve with more parmesan.


  1. Pick the basil into a blender (or mortar and pestle for a more traditional method).
  2. Toast the pine nuts in a dry pan until golden.
  3. Allow to cool and then add to the basil.
  4. Chop the garlic finely and add.
  5. Add the parmesan, pepper and oil.
  6. Blend until just homogenous, but with some texture.
  7. Adjust the seasoning with salt if required.