Boil the potatoes in salted water for about 20 minutes, drain, peel immediately, press through a potato press and leave to cool.
Clean and wash the spinach leaves and puree with a blender.
Add the spinach puree to the potatoes, add the buckwheat flour, potato flour and spices and mix well. If the part is still too soft, add some more buckwheat flour.
Leave the dough to rest for one hour.
Bring the water to the boil in a saucepan.
Put some flour on the work surface. Divide the dough into 4 pieces, form long rolls and cut off pieces of the same size. Shape them slightly oval and press them over the back of a fork to give them the typical gnocchi shape.
Cook the shaped gnocchi in the boiling water until they float to the surface.
Heat the oil in a pan and fry the gnocchi lightly with the dried tomatoes and basil pesto. Season with spices if necessary and serve with cedar nuts.
Bon appétit :)