For 6 People

For the Gnocchi
700 g potatoes / 100 g all-purpose flour / 100 g chestnut flour / one egg / a pinch of salt.

For the Pesto
 4 bundles (branches??) basil / 40 g pecorino / 40 g parmigiano / 100 g extra-virgin olive oil / a
handful of pinenuts / one clove garlic / a pinch of salt.

Cook the potatoes in their jackets; when they are cooked, peel them and mash the flesh til there are no lumps. Allow to cool(??), then add the two flours, egg and a pinch of salt. Mix well, then form into round logs the thickness of a finger; cut the log into gnocchi that are a little less that inch long. Delicately press each in the middle with your index finger and place them separately on a floured tray. Boil gnocchi in lots of salted water and when they come to the surface, drain them and toss them in the pesto