Source: Esther Surdut's New Pesach Cookbook- Cape Town South Africa, 1999

• 3 medium potatoes
• salt to taste
• 1 egg, lightly beaten
• 1/2 cup cake meal
• 1/2 cup potato flour (sift the 2 flours together)

Pesto Sauce:

• 1 1/2 cups basil leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 1/2 cup salad oil
• 2-3 tablespoons pine nuts
• 100 gm (about 3 ounces) grated cheddar cheese
• salt and freshly ground black pepper

Gnocchi: Boil the potatoes till tender. Drain, peel and mash. Add the egg, salt and most of the flour; mix until you have a soft dough that is not sticky and is easy to work with. Rest the dough for 1/2 hour.

Divide the dough into 4 portions (or more) and roll each portion into a long sausage shape about 2 cm thick. Cut into 2.5 cm slices and press against the prongs of a fork to make indentations on the gnocchi. Bring a large saucepan of lightly salted water to the boil.Add gnocchi a few at a time until they rise to the surface. Remove with a slotted spoon. Place in a serving dish, add the pesto and garnish with extra grated cheese and some olives.

Pesto Sauce: Blend all the ingredients together in a food processor. If the sauce is too thick thin down with a little water.