Crispy Garlic Gnocchi with Fresh Pesto

In a pot, add potatoes, cover with cold water, bring to a boil, reduce heat to medium, and cook for 30 minutes. Drain potatoes and let sit until cool enough to handle. Ideally, use a ricer to create a fine consistency of potatoes. If you don’t have a ricer, you can either push the potatoes through a fine mesh strainer or just finely grate them into a large bowl. Add the flour, garlic salt, pepper, Italian herbs, and egg.

Use your hands to mix everything together and knead until dough is smooth and elastic, adding extra flour if needed. Cut dough into equal portion and roll each portion out into ropes about ½ inch thick and cut into equally-sized 1-inch pillows. Use the back of a fork to make ridges in each pillow.

Add them in 2 batches to a pot of boiling water and when they rise to the surface, remove them with a slotted spatula. Allow them to dry for a few minutes and finally sauté them in olive oil. Serve with fresh pesto and top with Parmesan cheese.