Peruvian Potato Gnocchi with Creamy Pesto Sauce

**Prepare the Potatoes:** Preheat oven to 400°F (200°C). Bake the potatoes until soft, about 45-60 minutes depending on size. Alternatively, boil the potatoes in their skins until tender. Let cool slightly.

**Make the Gnocchi Dough:** While the potatoes are still warm, peel them and pass them through a potato ricer (or mash thoroughly with a fork, ensuring no lumps). Place the mashed potatoes on a clean work surface and make a well in the center.

Add the egg, salt, and nutmeg to the well. Gradually incorporate the flour into the potato mixture, starting with less and adding more until the dough comes together. Be careful not to overwork the dough, as this will make the gnocchi tough. It should be soft and slightly sticky.

**Shape the Gnocchi:** Lightly flour your work surface. Divide the dough into portions. Roll each portion into a long rope about 1/2 inch (1 cm) thick. Cut the rope into 1-inch (2.5 cm) pieces.

Optional: Roll each piece over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi.

**Cook the Gnocchi:** Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface, about 2-3 minutes. Remove the gnocchi with a slotted spoon and set aside.

**Make the Pesto:** Combine the basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. Slowly drizzle in the olive oil while the food processor is running until a smooth paste forms.

**Make the Creamy Sauce:** In a skillet, gently warm the pesto over low heat. Stir in the heavy cream, salt, and pepper. Simmer for a few minutes until the sauce thickens slightly.

**Combine and Serve:** Add the cooked gnocchi to the skillet with the creamy pesto sauce. Toss gently to coat. Serve immediately, garnished with extra Parmesan cheese.