Potato Gnocchi with Creamy Pesto Sauce

Picture from King Arthur Flour

This was so good! Marshall couldn't get enough of the gnocchi, he kept cramming them into his chubby little cheeks. :) Read the King Arthur recipe on how to make the gnocchi, it makes more sense once you see how it is done.

Gnocchi:

1 1/3 cup instant potato flakes

1 1/3 cup boiling water

2 eggs

1 tsp salt

2 cups flour

--Mix potato with water then add eggs and salt. Mix in flour to make a soft dough. Knead on lightly floured surface (I used my silpat with a little bit of flour).

--Divide the dough into 8 pieces. Roll each piece into a 20 inch rope. I had to use a fair amount of flour to keep from sticking.

--Lay all the ropes together and cut each rope into 1/2 inch pieces with a bench knife. Place pieces on lightly floured surface and toss in the flour so they won't stick together.

--Use a gnocchi board to form the ridges with each piece of dough. (see the link)http://www.kingarthurflour.com/blog/2011/02/08/its-easy-being-green-gnocchi-with-pesto/

--Cook gnocchi in boiling water for two minutes once the gnocchi floats to the surface--about 4 minutes total.

Sauce:

1/2 onion

8 cloves garlic

1/4 cup butter

2 Tbsp flour

2 cup milk

1 cup Parmesan cheese

1 packet dry McCormick pesto sauce

1 can diced tomatoes with garlic

Saute the onion and garlic in butter until softened. Whisk in flour and dry pesto seasoning and add milk. Mix well add cheese and tomatoes. Add cooked gnocchi and serve warm.