Preparazione

Boil the potatoes in plenty of salted water. Let the potatoes cool, then peel and mash them.
In a bowl, mix the mashed potatoes with 1 egg and some flour and with your hands until obtaining an even and non-sticky dough.
In a mixer, blend the prosciutto with half the grated Grana Padano Riserva and 1 egg to make a thick, evenly combined cream.

Form the dough into gnocchi on a floured work surface by dividing the dough into several pieces and use your hands to form cylinders measuring about 3 cm in diameter.

Use a knife to cut the gnocchi into 3-cm-long pieces and fill the centre with the prosciutto cream, using a pastry bag. Close the gnocchi well with your fingers, making them into round balls and refrigerate for 30 minutes on a floured baking sheet, covered with plastic wrap.

Prepare the courgette pesto by combining the grated courgettes, almonds, pine nuts, grated Grana Padano Riserva, basil leaves and a little olive oil in a mixer. Purée everything until the mixture is soft and smooth. Add salt and pepper if necessary.

Cook the gnocchi in plenty of salted boiling water for 2-3 minutes until they start rising to the surface.
Serve hot with the courgette pesto, garnished with basil leaves and extra Grana Padano cheese on the side.