Gnocchi with Fresh Pesto   Gnocchi with Fresh Pesto and Sun-dried Tomatoes Ingredients Fresh Pesto basil leaves 200 gm pine kernels/nuts 200 gm garlic cloves 6 pc rock salt sq extra virgin olive oil sq Parmesan cheese (freshly grated) sq Gnocchi potato purée (must be dry) 300gm flour 100 gm egg 1pc egg yolk 1pc butter 25 gm sundried tomatoes 10 pc nutmeg sq fresh pesto sq Parmesan cheese (freshly grated) sq Method To make the pesto 1. Place the basil, pine nuts and garlic in a mortar with a sprinkling of rock salt (this not only seasons but also helps extract the moisture from the ingredients and acts as a grinding agent) 2. Grind with the pestle until as smooth or rustic as suits individual taste, adding a little oil during the process 3. Finish with sufficient Parmesan cheese to taste To make the gnocchi 1. Mix the hot potato purée with the flour, egg, butter and season with sea salt, freshly ground pepper and nutmeg. Shape/roll into 3 - 5 cm balls 2. Dust with flour and flatten slightly with a fork to leave an imprint 3. Poach in gently simmering salted water for approx. 8 minutes and drain well 4. Place in a little of the pesto in a warm bowl, add the gnocchi and sundried tomatoes, toss together Arrange on serving dish, place parmesan shavings on top and lightly gratinée with blow torch or under the salamander (grill) Chef's Tip The pesto is always best made with a pestle and mortar but a food processor can be used also, however the ingredients must be pulsed or it will just purée it. sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Easy Insalata Caprese Mozzarella and Tomatoes Recipe Asparagus Pasta and Pesto Recipe  Italian Osso Bucco Recipe  Creamy Pasta Recipe Greg Mushroom Ravioli