Pesto Gnocchi

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Set aside.
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Roll onto a fork to form the gnocchi shape.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
In a pan over medium heat, put some gnocchi and pesto sauce. Cook and mix well.
Serve and garnish with grated parmesan cheese on top.

Gnocchi recipe source: http://allrecipes.com/recipe/18465/gnocchi-i/

Pesto recipe source: https://cooking.nytimes.com/recipes/2653-basic-pesto