Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        coarse-grained salt
     1/2         pound  potatoes -- (not new potatoes)
  2             slices  good quality white bread -- crusts removed
  1                cup  cold milk
  1                cup  all-purpose flour
     1/4           cup  freshly grated parmigiano cheese
  1                     extra large egg
                        salt
                        genoese pesto sauce
  1 1/2           cups  olive oil
  12             whole  walnuts shelled
  2        tablespoons  pine nuts -- (pignolis)
  4               cups  loosely packed fresh basil leaves
  3        tablespoons  boiled chopped
                        -- spinach
  3             medium  garlic cloves -- peeled
  4             ounces  freshly grated parmigiano cheese
  4             ounces  freshly grated sardo or romano cheese and
                        additional parmigiano cheese
                        salt and freshly ground pepper

Preparation:

Bring a large pot cold water to a boil and add coarse salt to taste. Peel potatoes and put them in a colander or large strainer. Insert the colander in the pot of boiling water, be sure the water level is low enough not to touch the bottom of colander. Place aluminum foil over potatoes in colander and steam for 45 minutes or until tender but not not mushy. Soak bread in cold milk for 30 minutes. Place flour on a pasta board in a mound. Pass potatoes through a potato ricer using the disc with the smallest holes, onto the flour. Make a well in the potatoes. Mix the cheese with the egg in a small bowl and season with salt. Squeeze milk out of the bread, crumble the bread and add to the well along with egg-cheese mixture, using a wooden spoon to mix thoroughly. Start incorporating the flour into the mixture little by little until dough is homogeneous and only a little of the flour remains. Cut dough into several pieces, and with your hands roll each piece ablout 1-inch in diameter. cut the rills into 3/4-inch long pieces. To shape the gnocchi use the inside of a convex gand cheese grater. Start by holding a piece of dough at the top of the grater with indes and middle finger of one hand. Lightly draw the piece of dough arounf in a motion that makes the letter " c " and let it drop. Continue this procedure until all gnocchi are prepared. Cook gnocchini in boiling, then dress with Genoese Pesto Instructions for Genoese Sauce Prepare pesto-sauce with ingredients listed,using a food processor put all ingredients except olive oil and using the metal blade gind until very smooth. With the blade still rotating, add olive oil through funnel a very small amount at a time until all the oil is amalgamated add salt and pepper to taste.

Nutritional Information:

924 Calories (kcal); 85g Total Fat; (81% calories from fat); 7g Protein; 36g Carbohydrate; 62mg Cholesterol; 23mg Sodium