Instructions

1. Preheat your oven to 375.
2. Wash two large potatoes, poke with a fork, and bake.
3. Bake until fork tender, or about 45 minutes to an hour. The potatoes should be completely cooked through.
4. Allow the potato to cool for a few minutes before proceeding to the next step.
5. Scoop the baked potato out of its skin and into a large bowl.
6. Mash the potato well with a potato masher or a fork. Add the remaining ingredients to the potatoes and combine together with hands until it starts to form a ball.
7. Lightly flour a clean surface and place the gnocchi dough on top.
8. Cut dough into four equal-sized pieces and roll each piece into a long cylinder about an inch wide.
9. Cut each piece into about one inch by one inch squares.
10. Bring a large pot of salted water to a boil.
11. Add about a third of the gnocchi to the pot and boil for about five minutes. Stir occasionally.
12. Remove the gnocchi using a slotted spoon and set them aside.
13. Add the next batch, and repeat the process until all the gnocchi have been cooked.
    

Make the Pesto:

1. Wash basil and allow to air dry or pat with a clean towel.
2. Over medium low heat, place pine nuts in a skillet and toast for a few minutes until they are turning golden (optional).
3. In a food processor or blender, add basil, garlic cloves, fresh parmesan, pine nuts, olive oil, and salt.
4. Blend until smooth.
5. Pour pesto sauce over gnocchi and gently toss.
6. Serve.