Boil the potato by microwaving it, then place it in a mortar. Add the flour and katakuriko, and lightly mix while mashing.
Transfer to a plastic bag, and work the dough until the flour is incorporated by massaging it from the outside of the bag.
Once the dough is no longer floury, coat your hands in oil, then roll the dough into desired sizes. Make an imprint on each piece with the back of a fork.
Boil. Once they float to the surface...
Immediately scoop them out and transfer to a bowl of water.
Combine the ingredients for the pesto then pour it over your salad.
Drain the gnocchi from Step 5, toss with the greens and serve.
Story Behind this Recipe
It's been 7-8 years since I had this gnocchi salad at an Italian restaurant, and it's become one of my favorite dishes ever since. I started by making them similar to potato mochi. I found a recipe for pesto on COOKPAD, but can't recall whose recipe it is. My apologies.
I shaped them like shiratama dumplings, but you can also roll them into a log and cut them like icebox cookies. The imprint of the fork helps the dressing coat the gnocchi, but it's not necessary.