Gnocchi with Toasted Pumpkin Seed Pesto

Boil potatoes 17 to 20 minutes until just tender when tested with a fork.

Remove from water and cool slightly. While still warm, peel potatoes and mash with ricer or masher.

Spread out onto a tray to cool slightly.

Put potatoes into a medium bowl and make a well in centre.

Add the flour and eggs. Using a fork, gradually incorporate potato with the flour and eggs until well blended.

Season with salt and pepper.

Turn out gnocchi dough on a lightly floured surface.

Knead gently but thoroughly to develop dough that is supple but not sticky. Add flour as needed. This process should take about 5 minutes.

Divide dough into quarters. Roll each quarter gently with hands to form long strands about half an inch thick.

Using a sharp knife or a pastry cutter cut the strands into little rectangles. They will look like one inch pillows.

Place the gnocchi on a well-floured baking sheet and freeze immediately until pesto is ready.

Bring a large pot of salted water to the boil.

Remove gnocchi from freezer and add to the water.

Boil 2 to 3 minutes until gnocchi just hold their texture and float. Toss into pesto and serve.

Wash basil thoroughly in cold water. Remove stems.

Place in food processor with peeled garlic and pulse to chop.

With machine running, gradually add olive oil in a slow stream. Stop machine and add the pumpkin seeds, salt, pepper, cheese and nutmeg.

Pulse a few times to coarsely chop pumpkin seeds.