Step 1
Boil russet potatoes until tender (about 35 minutes): start with cold water bring to a boil and then reduce heat to maintain boil for 30-35 minutes. Cool and then peel.
Step 2
Mill potatoes in food mill while mixing in flour salt and egg. Ingredients can also be mixed together on a pastry board or in a bowl.
Step 3
Knead gently for about 4 minutes until ball is dry to touch. It may be sticky; apply additional flour to the dough as needed.
Step 4
Roll ropes out at 3/4\ to 1\ thickness. Chop into 1-inch rectangles.
Step 5
Bring a pot of salted water to a boil. Boil gnocchi in 3-4 batches and cook until they float (1-2 minutes).
Step 6
Once floating remove with a slotted spoon and shock them in a bath of ice water.
Step 7
Sautee shallots and garlic in 1 tablespoon of butter in a pan until translucent. Remove with a slotted spoon and reserve.
Step 8
Saute the gnocchi in the pan with remaining butter until they're golden brown.
Step 9
Stir in reserved shallots garlic pesto and seasoned cooked seasonal vegetables.
Step 9
Portion into 4-6 bowls and top with a fried egg. Lightly season with salt and pepper.