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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Jason Bond of Beacon Hill Hotel and Bistro shares his recipe for Pesto and Gnocchi.

Pesto and Gnocchi (8 Servings)
By Jason Bond

 
Ingredients
Pesto
  1 cup

almonds, blanched and peeled

  2 teaspoons

coarse sea salt

  2 cups mint leaves
  4 cups garlic chives, chopped
  1 cup Parmigiano, grated
  750 ml extra virgin olive oil
 
Gnocchi
  4 cups

water

  4 cups

flour

  12 - eggs
  2 cups Parmigiano
  6 ounces butter
  0.5 cups sage, chopped
  1 - lemon, juiced
  2 - lemon, zests
  - - nutmeg
  - - white pepper
 

-

 - salt
   
Preparation
 

Pesto
  1

Toast the almonds to a light brown.
  2

Add the almonds and sea salt to a food processor and blend to a paste.
  3

Add one cup of garlic chives and process to a paste. 
  4 Add the remaining garlic chives, mint and Parmigiano and process, pulsing, while drizzling in olive oil.  Use enough oil to have a little floating on top and a sauce consistency.
 

Gnocchi
  1 Combine all the ingredients, except the flour, in a sauce pot and place on high heat. 
  2 As soon as the boiling point is reached, add the flour and stir with a heavy wooden spoon until smooth and the mixture pulls away from the sides and bottom of the pot. 
  3

Remove from heat.

  4

Beat in 12 eggs, one at a time, and lastly add 2 cups Parmigiano. The mixture should be smooth and shiny.
  5 Check seasoning and add more salt if needed.
  6

Transfer to a piping bag.  Pipe into boiling water, using a paring knife to cut 1 inch rounds.
  7 Once the gnocchi float, allow to cook another minute until they begin to puff.
  8 Transfer the gnocchi to an ice bath, drain and toss in olive oil.
  9

Optionally, sauté them in butter to get them hot and then toss with the pesto.