Recipe for Gnocchi with grated organic Emmental cheese and almond pesto.

For the gnocchi, peel the potatoes and cook them. Mash the potato flesh finely (using a sieve, for example).

In a bowl, mix the egg, nutmeg, oil, and salt. Add the mashed potatoes, grated cheese, and flour. Work the mixture until you have a smooth and homogeneous dough.

Divide the dough into 4 pieces. Form 4 long, thin rolls. Dust them with flour and cut them into 1 cm pieces. Shape the rolls into gnocchi by pressing them with a fork in your hand.

Poach the gnocchi in a large amount of simmering salted water. When they rise to the surface, they are cooked. Drain them.

For the almond pesto, start by blending the almonds. Add the basil, lemon juice, and garlic, and blend again. Gradually incorporate the olive oil in a steady stream while continuing to blend until the desired consistency is achieved. Season lightly with salt and pepper.

For the plating, start with the cheese gnocchi. Then add the almond pesto, a few toasted almonds, and some basil leaves.

To finish, enjoy while hot.