First Recipe Post

Ok, so here's the recipe for the Asparagus Pesto with Gnocchi:
Pesto:
1 bunch asparagus spears(about 1 pound) trimmed of tough ends and halved crosswise. Lightly peel tough skin off with peeler
3 bunches baby spinach, trimmed
2 cloves garlic, peeled,
1 cup Parmesan cheese
1 cup pine nuts
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1/2 tsp salt
Bring a pot of water to a rolling boil and have a dish with ice water in it to shock the asparagus.
1. Toast pine nuts in a large skillet over medium heat. Stir occasionally until fragrant and lightly browned(do NOT burn them!!) Remove from pan and set aside.
2. Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes until spears are bright green and just barely tender. Remove and shock in ice water. Cut tips off several of the spears(diagonal cut about an inch from the end) and set aside to use for garnish.
3. add assparagus, spinach, garlic, parmesan, and 3/4 C of the pine nuts to a food processor. Puree and drizzle in the olive oil until a paste forms. If too thick, you can thin it with a bit of the pasta water. Add lemon juice and salt. Adjust seasoning to taste.
Gnocchi
2 lbs. baking potatoes
1 tsp salt
1/2 tsp baking powder
1 egg white
1 1/2 C AP flour
1.Pierce potatoes with a fork and bake at 400 for 45 minutes to 1 hour(until fork tender). Peel while hot and press them through a potato ricer.
2. Put potatoes in a bowl with salt, baking powder, and egg white. Add flour a little at a time and mix with your hands until the mixture forms a rough dough-don't over work it.
3. Transfer to a lightly floured surface and gently knead until smooth. Add more flour if necessary to keep it from sticking.
4. Break off a piece of dough and roll it back and forth into a rope about the thickness of your index finger-check out picture on last post. Cut rope into 1 inch pieces and roll over back of fork while pressing a small dimple with your finger. the gnocchi should be slightly curved and marked with ridges.
5. Boil in small batches in plenty of salted water. The gnocchi will sink to the bottom. Boil 2-3 minutes after it rises to the top. Do not overcook as it will become a mushy mess.
6. Toss immediately with warm pesto sauce. Serve sprinkled with remaining toasted pine nuts, a dusting of olive oil, and asparagus tips.