For the gnocchi: wash the unpeeled potatoes very well and put them in a pan. Cover with cold water and a pinch of coarse salt and bring to the boil. Cook for about 35′ or until the potatoes are well cooked. Drain and peel them. Crush them while still hot with the appropriate tool and place them on a pastry board dusted with a little flour. Spread them out and let them cool completely. Add the whole egg, a pinch of salt and grated nutmeg and sprinkle with flour. Knead until you get a mixture that can be worked with your hands, not too moist (if necessary add a little more flour).
Make a large roll with a piece of dough and cut it into small pieces. Press the center to form a bowl and if you want you can run the other side on a riga gnocchi board. As soon as they are ready, sprinkle them with flour and arrange them on well-floured trays.
In the meantime, prepare the pesto: put all the ingredients in a small food processor (except the hazelnuts for decoration), season with salt and pepper, and add about 3 tablespoons of oil. Blend several times, gradually collecting the pesto from the walls of the blender with a spatula. If necessary, add another spoonful of Isola Bio Rice Cuisine Cream until you get a creamy pesto of the desired consistency.
Put it in a large, shallow bowl.
In the meantime, cook the gnocchi for a few minutes in slightly salted boiling water. Use a little cooking water to dilute the pesto in the bowl and as soon as the gnocchi come to the surface, remove them with a slotted spoon and transfer them to the bowl. Stir very gently with the back of a spoon. Add a little more oil if necessary and a good sprinkling of pepper. Coarsely chop the remaining hazelnuts and use them to garnish the dishes before serving.
PREPARATA CON: Isola Bio Rice Cuisine Cream