Gnocchetti with saffron and matcha tea with pistachio pesto

Make the gnocchi cook potatoes and mash them with appropriate tools. Then mix the egg, salt and nutmeg and finally add the flavour. If needed, add 200 grams and knead the dough on a floured cutting board. Divide the dough in two parts and mix one part with saffron and the other with matcha tea. Roll out each part into a rope, use a knife to cut out square bites. Bring a pot of salted water to a boil, and wait until they come back to the surface. When they do, they’re ready. Season them with butter melted with sage. Finally serve and season also with pistachio pesto.