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1
Boil the potatoes in their skins until tender.
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2
Drain, let cool slightly, then peel away and discard the skins.
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3
Beat the egg.
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4
Mash the potatoes with the egg and seasoning.
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5
Transfer to a large mixing bowl and stir in 1 1/2 cups of the flour.
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6
Turn the mixture onto a floured work surface or board.
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7
Gently knead the dough, gradually bringing in the remaining flour.
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8
This should only take a minute or two, don't overwork the dough.
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9
Divide the dough into four pieces and gently roll each one into a sausage shape.
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10
Cut into 1-inch pieces and refrigerate on a floured tray until needed.
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11
To make the pesto, toast the hazelnuts in a dry pan for two minutes, and let cool completely.
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12
Put the nuts in a food processor with the fresh spinach, garlic, and half of the olive oil.
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13
Process to a rough paste, using the pulse function, gradually adding the remaining oil.
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14
Add the sage leaves and nutmeg, and pulse to combine.
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15
Season with salt and pepper.
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16
Bring a 4- quart pan of salted water to a boil.
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17
Drop the gnocchi into the water, working in small batches so that the temperature of the water does not fall.
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18
The gnocchi is cooked when it rises to the surface.
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19
Scoop it out with a slotted spoon and serve immediate with the sage pesto.
