• Preheat your oven to 375.
• Wash two large potatoes, poke with a fork, and bake.
• Bake until fork tender, or about 45 minutes to an hour. The potatoes should be completely cooked through.
• Allow the potato to cool for a few minutes before proceeding to the next step.
• Scoop the baked potato out of its skin and into a large bowl.
• 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.
• Lightly flour a clean surface and place the gnocchi dough on top.
• Cut dough into four equal-sized pieces and roll each piece into a long cylinder about an inch wide.
• Cut each piece into about one inch by one inch squares.
• Bring a large pot of salted water to a boil.
• Add about a third of the gnocchi to the pot and boil for about five minutes. Stir occasionally.
• Remove the gnocchi using a slotted spoon and set them aside.
• Add the next batch, and repeat the process until all the gnocchi have been cooked.
  

Make the Pesto:

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