To be sure you always have a late-night gnocchi stash on hand, make a batch of gnocchi ahead and freeze them: lay them out on a tray and place in the freezer. When they're frozen solid, transfer the gnocchi to zippered bags.
3 large baking potatoes, about 2 pounds total
2 egg yolks
2 – 3 cups all-purpose flour
1 teaspoon fine sea salt
1 tablespoon chopped fresh rosemary
Freshly grated parmesan cheese
1/2 cup toasted walnuts
1 1/4 cups Italian parsley leaves, thicker stems trimmed
1/3 cup grated parmesan cheese
1 small garlic clove
1/4 cup extra-virgin olive oil
1/4 teaspoon fine sea salt
To make the gnocchi, heat the oven to 400 degrees. Poke the potatoes a few times with a fork and place directly on the oven rack. Bake about 1 hour, or until tender when pierced. When the potatoes are cool enough to handle, remove the skins and push them through a food mill or ricer into a large bowl.
Add the salt, egg yolks and 2 cups flour and mix together. Turn the mixture out onto a floured surface and knead, adding more flour if needed, until a soft (but not sticky), smooth dough forms.
Divide the dough into portions the size of the palm of your hand, and roll each into a rope about 1/2-inch thick. Cut into 1-inch lengths. Roll each wad of dough firmly over a gnocchi board or the concave side of a fork. Arrange the gnocchi on a floured baking sheet as you go.
Bring a large stockpot of salted water to a boil; drop the gnocchi in batches into the water and boil until they bob to the surface, about 3 minutes. Scoop out 1/4 cup of the cooking water and reserve.
To serve, stir a about a tablespoon of reserved cooking water into the pesto sauce until it's smooth. Toss the gnocchi gently with the sauce in a serving bowl, and top with grated parmesan.
For the pesto:
Put the walnuts in a food processor and pulse until finely chopped. Add the parsley, cheese, olive oil, salt and garlic.
Process until the pesto is smooth.
Recipe by Familystyle Food at https://familystylefood.com/homemade-rosemary-potato-gnocchi/