Potato Gnocchi with Carrot Top & Basil Pesto by Joelle F. Floyd & Kurt Flehinger Looking for a tasty way to use up your WHOLE carrots plus some potatoes, too? Try making Potato Gnocchi with Carrot Top & Basil Pesto!  Ingredients For the gnocchi: 2 lbs Yukon gold potatoes 1 cup all-purpose flour 1 tsp extra virgin olive oil 1 egg yolk For the pesto: 1 cup carrot tops 2 cups fresh basil 1/3 cup walnuts or pine nuts 1 clove garlic 1/4 cup parmesan cheese Olive oil Step 1.  Preheat oven to 400 degrees. Prick the potatoes all over with a fork. Place them on a baking sheet and bake until fork-tender, about one hour. Remove from oven and halve potatoes to cool. As soon as they are cool to the touch, scoop the meat of the potatoes into a potato ricer. Rice the potatoes onto a paper towel or other thin surface to cool completely.  Step 2. Once cooled, place the mound of potatoes on a large surface and sprinkle flour over the top. Make a well in the potato-flour mixture and place the egg yolk in the center of the well. Using your hands, gently bring the flour, egg, and potato into a dough. (But be careful to not knead it like bread dough; that will make it tough.) Step 3. Divide the dough into six sections. Create a rope 1/2 inch in diameter and cut into 1/2 inch segments. Roll each piece against the tines of a fork to create ridges (this allows the sauce to better cling to the gnocchi). Repeat with each section.  Place the gnocchi in a single layer on a cookie sheet and allow to dry for at least one hour.  Step 4.  While the gnocchi is drying, add carrot tops, basil, garlic, and nuts to a blender or bowl of a food processor and process until finely chopped. Mix in the parmesan cheese, processing for another 30 seconds. Drizzle in olive oil until pesto reaches desired consistency. (Don't worry if your pesto is too thick! You can add a bit of reserved pasta water, later.)  Scoop pesto into a medium-sized bowl. Step 5. Bring a pot of salted water to a boil. Add gnocchi and cook until it floats (about 4 minutes). Remove from water with a slotted spoon. Add the gnocchi to the bowl with the pesto. Gently mix and serve immediately.  Helpful tips: We used 3/4 of the recipe for our gnocchi, reserving the rest for future snacking on crackers, bread, etc. We also roasted the carrots with some olive oil and thyme for a tasty side dish.