Ingredients: Fresh Basil ­ use only the best leaves, 1-2 handfuls 1 clove Garlic (peeled and chopped) 1 tbsp. Coarse salt 2-3 tbsp. Pine nuts 3 tbsp. Pecorino cheese (grated) 3 tbsp. Parmesan cheese (grated) 1-2 cups Extra Virgin Olive Oil Gnocchi: 2-3 Potatoes (boiled and mashed) Pinch of salt Flour (equal amounts potato and flour) 1 Egg

Methods:

1. In a wooden mortar, combine chopped garlic, fresh basil leaves and salt; using pestle and your full body weight, grind ingredients well (be patient until consistency of a sauce).
2. Once ingredients are well ground, add pine nuts and continue to grind (you can leave some pine nuts whole to create texture).
3. Next, add Pecorino cheese and mix it with the pesto sauce.
4. Add Parmesan and continue mixing.
5. Add olive oil and combine (continue to add olive oil until desired consistency).

Gnocchi:

1. It is best to prepare the gnocchi while the boiled mashed potatoes are still warm; work quickly.
2. On a wooden board or counter top, spoon out potatoes; add pinch of salt and flour and combine using your hands and a blade.
3. Create a trough in the dough and add the egg; add another spoonful of flour on top of egg; knead well.
4. Once dough is at desired consistency, divide and begin to roll out the dough into ropes; cut ropes into gnocchi.
5. Toss gnocchi with a little flour to keep them from sticking.
6. Cook in boiling, salted water for about 4 min, stirring every so often so they don’t stick.

In a large bowl, add pesto and hot gnocchi and stir. Serve immediately.