Potato Gnocchi with Tomato Pesto

Tomato Pesto

250 ml Sundried Tomatos, soaked in hot water

1 garlic clove

1 ml Salt and fresh pepper

250 ml Fresh basil leaves

60 ml toasted macadamia nuts

Pinch red pepper flakes

80 ml Parmesan cheese, grated

80 ml Olive oil

1 Put everything in blender except olive oil. Start to blend and slowly add oil until smooth.

2 Store in clean glass bottles in fridge

Potato Gnocchi

4 portions

300g. Mashed potatoes 100g. Flour

25g. Butter Salt & pepper Nutmeg

1 Egg (add another egg yolk if needed)

1. Boil potatoes in the jacket. Remove skins and mach.

2. Add other ingredients while hot, Shape and dust with flour.

3. Poach gently until they rise to the surface

4. Dress and serve with tomato sauce

5. Brown under salamander