Gnocchi with Sage Pesto

Boil the potatoes in their skins until tender. Drain, let cool slightly, then peel away and discard the skins. Beat the egg. Mash the potatoes with the egg and seasoning. Transfer to a large mixing bowl and stir in 1 1/2 cups of the flour. Turn the mixture onto a floured work surface or board. Gently knead the dough, gradually bringing in the remaining flour. This should only take a minute or two, don't overwork the dough. Divide the dough into four pieces and gently roll each one into a sausage shape. Cut into 1-inch pieces and refrigerate on a floured tray until needed.

To make the pesto, toast the hazelnuts in a dry pan for two minutes, and let cool completely. Put the nuts in a food processor with the fresh spinach, garlic, and half of the olive oil. Process to a rough paste, using the pulse function, gradually adding the remaining oil. Add the sage leaves and nutmeg, and pulse to combine. Season with salt and pepper.

Bring a 4- quart pan of salted water to a boil. Drop the gnocchi into the water, working in small batches so that the temperature of the water does not fall. The gnocchi is cooked when it rises to the surface. Scoop it out with a slotted spoon and serve immediate with the sage pesto.