Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto
- 1 lb. Russet potatoes, unpeeled
- 1 1⁄4 cups semolina flour, sifted
- 2 eggs, lightly beaten
- 1 cup Genovese pesto
- Grated parmesan, for serving
Pairing Note: The delicately flavored pesto pairs well with the buoyant Ligurian white Punta Crena Pigato 2009 ($25).