Garlic Pesto Gnocchi

Directions

• Using a mortar and pestle, coarsely grind the basil, pine nuts, garlic, Brazil nut, and nutmeg with 1/4 cup of olive oil. A loose pesto is exactly what this dish calls for. Mix in the Parmesan cheese. Set aside.
• In a medium microwave-safe bowl, microwave the mozzarella in 30-second intervals until it is melted and can be manipulated easily with your hands. Add the egg yolks to the mozzarella and hand-knead until it becomes dough-like.
• On a piece of parchment paper, roll out the dough into two 1-foot-long rolls. Refrigerate for about 10 minutes. In the meantime, bring a large pot of salted water to a boil over high heat.
• Using a sharp knife, cut each roll into 1-inch pieces. All at once, drop the pieces into the boiling salted water. Cook the gnocchi for 3 minutes, then drain.
• In a large skillet, melt the ghee over medium-high heat. Add the gnocchi to the skillet and fry just until slightly crispy on both sides, about 1 minute.
• In a separate small skillet, heat the remaining 2 tsp of olive oil over medium heat. Add the tomatoes. Once softened, stir in the pesto sauce just until warm, about 1 minute. Pour the tomatoes and pesto over the gnocchi and toss to combine. Heat for 1 minute more and serve.