INSTRUCTIONS

• 1. Bring a large pot of water to boil, salt to taste.
• 2. Gently mix the potato and egg together until fully incorporated, then flour and salt until fully incorporated, set aside.
• 3. Add all pesto ingredients to food processor and blend until smooth.
• 4. Add garlic and heavy cream to a saucepan and turn heat to low. Over the next ten minutes, gently turn the heat to medium low. Stirring occasionally, let heavy cream mixture reduce for 30 minutes. Remove garlic, slowly whisk in parmesan until fully incorporated and smooth
• 5. On a lightly floured surface, gently knead the gnocchi dough for 7-8 minutes.
• 6. Cut the dough into 4 pieces, and working one piece at a time, roll into ropes. Using a dough scraper, cut each rope into ¾” pieces. Let the dough rest for 20 minutes before cooking.
• 7. In small batches, boil the gnocchi in the salted water until they float, about 1 minute.
• 8. Brown the gnocchi in a saucepan with melted butter until golden. Spoon the garlic cream sauce onto a plate, then add the gnocchi. Finish with a generous drizzle of pistachio pesto and a sprinkle of chopped bacon.