Purple Gnocchi with Broccoli Pesto

• 500 g of purple Vitellotte potatoes
• 100 g of 00 flour
• 1 egg

INGREDIENTS (for the broccoli pesto)

• 300 g of broccoli
• 1/2 clove of garlic (or more if you like)
• 50 g of grated parmesan (more if you prefer, always taste)
• 30 g almonds or cashews
• extra virgin olive oil to taste
• salt
• pepper optional

• Prepare the gnocchi: wash the potatoes and steam them. Mash them by inserting them into the potato masher with the peel divided in half.
• Once cooled, add the flour and the lightly beaten egg.
• Knead briefly and then make small rolls of dough to divide into gnocchi using a pastry cutter.
• The flour is indicative, it depends on how much is absorbed. Don't overdo it, however, otherwise the gnocchi will taste more of flour than potatoes.
• Place them on a tray sprinkled with semolina to prevent them from sticking.
• Prepare the broccoli pesto: steam the broccoli florets. Sauté them in a pan with extra virgin olive oil and a clove of garlic, add salt.
• Blend with grated parmesan, peeled almonds, a little garlic (if you like), extra virgin olive oil and season with salt. You should obtain a creamy consistency.
• Cook the gnocchi in hot salted water and season with the broccoli pesto.
• You can place the pesto on the bottom of the plate and the gnocchi on top or sauté them in a pan (gently) with the pesto if you prefer it hot.