Make this classic italian-style gnocchi with a twist!
Place the potatoes in a pot of cold water and bring to a boil. Cook for 20 minutes then peel them.
While the potatoes are still hot, mash into the flour and work until a dough forms. Roll out the dough into logs about 2cm thick and cut them into gnocchi pieces.
Place the polenta into a bowl and roll each piece of gnocchi in the polenta. Place in the fridge for an hour. To cook the gnocchi, bring a pan of water to the boil, add the gnocchi for 2 to 3 minutes or until they begin to float. Remove and serve with pesto.
Over a medium heat, toast the almonds by stirring frequently. Using a food processor, blend the toasted almonds, basil, garlic, olive oil, nutmeg, salt and pepper until a puree texture forms.