Potato Gnocchi with Arugula Pesto and Walnut Cream

For the Gnocchi:

• 4 cups mashed potatoes (from 4 baked potatoes) (500 g)
• 3/4 cup flour (100 g)
• 1 egg yolk
• A pinch of salt

For the Arugula Pesto:

• 6 cups arugula (150 g)
• 1/4 cup grated Parmesan cheese (30 g)
• 2 tablespoons walnuts
• 2 tablespoons extra virgin olive oil (30 ml)
• A pinch of salt

For the Walnut Cream:

• 1 cup walnuts (100 g)
• 4 teaspoons water (20 ml)
• 2 teaspoons soy sauce (10 ml)
• 2 tablespoons extra virgin olive oil (30 ml)

Prepare the Gnocchi:

• Bake the potatoes with the skin on, covered in salt, at 375°F (190°C) for about 40 minutes.
• Mash the cooked potatoes until you have 4 cups of potato flesh (500 g).
• Knead the mashed potatoes with flour, the egg yolk, and a pinch of salt.
• Shape the dough into gnocchi and cook them in boiling water until they float to the surface. Drain and set aside.

 Prepare the Arugula Pesto:

• Blend the arugula with Parmesan cheese, walnuts, olive oil, and a pinch of salt. Set the pesto aside.

Prepare the Walnut Cream:

• Blend the walnuts with water, soy sauce, and olive oil until you achieve a smooth cream. Set aside.

 Assemble the Dish:

• Toss the gnocchi in the arugula pesto, adding a bit of the cooking water to mix well.
• Spread the walnut cream on the bottom of the plate.
• Place the dressed gnocchi on top and garnish with a few arugula leaves and walnuts.