Italian Fresh Vegetarian Pesto with Gnocchi

Start by making the pesto. Combine basil, pine nuts, Parmesan, garlic and a pinch of salt in a food processor. Blend until finely chopped.

With the processor running, slowly add the olive oil until the mixture is smooth and well combined.

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the top of the water, about 2 to 3 minutes. Drain the cooked gnocchi.

Heat the olive oil in a large skillet over medium heat. Add the drained gnocchi and cook until it's lightly golden and crispy, about 5 minutes. Season with salt and pepper to taste.

Remove the skillet from the heat and add the freshly made pesto. Toss until the gnocchi is fully coated. Serve warm and enjoy.