8 leaves (approx 1 pack) of Cavolo Nero (aka black cabbage)
2 Garlic cloves
1 lemon
Small handful almonds
Salt
5 tablespoons Olive oil
Steps
Gnocchi:
Bake potatoes for 1 hour at 200C.
Scoop out the flesh while hot and either rice (with a potato ricer), Sieve (push through a sieve), or as a last resort mash (make lumpless, but do not overwork!). Potato must be dry.
Mix with flour, pinch of salt, nutmeg, and beaten eggs. Always remembering not to overwork.
Flour a surface and divide mixture into sausage 5. Roll into sausage shapes about 2 centimeters thick. Cut into inch long pieces. Toss in semolina.
Bring a pot of salty water to the boil and drop in in batches. When they rise to the surface, they are cooked.
Heat some oil in a pan and fry gnocchi until golden on two sides. Add butter and let it go just until its about to burn. SERVE.
Pesto:
Take the stalks out of the cabbage. And peel the garlic. Put both in boiling water for 5 minutes. And drain.
Toast almonds.
Blend everything with lemon juice, olive oil, salt.