• Bring a large pot of salted water to boil. In the meantime prepare basil pesto.

Make Basil Pesto

• Wash and pet dry basil leaves, let them air dry completely before use. To make them dry faster you can skip washing them and simply wipe with a damp cloth.
• Cut garlic clove in half and remove the germ (core) if it has one.
• Place garlic, pine nuts and cheese in a food processor. Pulse until you get grainy texture. Make sure to scrape the bowl.
  1 garlic clove, ¼ cup Parmesan cheese, 2 tablespoon Pecorino cheese, 2 tablespoon pine nuts
• Add basil leaves, salt and oil. Pulse quickly scraping the sides of the bowl. Add 2 ice cubes and pulse again until you get the creamy paste. Make sure to stop a few times to avoid over heating of the basil. Scrape the sides of the bowl as/if needed to blend all ingredients together.
  50 grams basil leaves (without stems), ½ cup extra virgin olive oil + more if needed, ¼ teaspoon salt, 2 ice cubes

Cook & Season Gnocchi

• Once water is boiling drop gnocchi. When they come afloat cook for 1-2 minutes or as directed on the package.
  1.1 lb potato gnocchi
• Reserve ½ cup of cooking liquid before draining gnocchi.
• Season gnocchi in a large bowl or serving dish. Top them with basil pesto, stir gently until they’re all coated with basil pesto, if needed add a little bit of water that you’ve reserved earlier.
• Serve immediately with more grated Parmesan cheese.
  Parmesan cheese