Gnocchis with pesto rosso

Cook the potato with skin in the microwave until it is cooked. Wait a little bit until it cools down, peel and mash well until you obtain a homogeneous puree. Integrate well the rest of the ingredients to the puree.

Make the gnocchi shape Boil them in water (they will be ready when they float)

sauté and brown them in a frying pan over high heat for 1-2 min. (Optional but highly recommended).

Toast the pine nuts in a frying pan. Add them in a blender glass together with the rest of the ingredients and blend well with the blender. *Option: as the sauce is quite thick, I added two spoonfuls of the pasta cooking water.