📖 Instructions

1. First, bring a large pot of salted water to a boil. This is crucial for perfectly cooked pasta and gnocchi. Don't skimp on the salt; it seasons the pasta from the inside out!
2. Next, add your pasta. The package instructions usually give a good estimate, but I like to check for 'al dente' firmness a minute or two early—it will continue to cook in the sauce.
3. While the pasta cooks, let's whip up that pesto! If you're using fresh basil, give it a good wash. This removes any dirt or lingering pesticides and keeps your pesto tasting fresh.
4. Combine the basil, pine nuts (or walnuts, if you're feeling adventurous!), Parmesan cheese, garlic, and olive oil in a food processor. Pulse until it forms a smooth, vibrant green paste. Add a pinch of salt and pepper to taste, and maybe a squeeze of lemon for extra zing!
5. Once the pasta is almost cooked (remember, al dente!), reserve about a cup of the starchy pasta water. This is liquid gold, people! It will help create a creamy and luscious sauce.
6. Add the cooked gnocchi to the pasta pot. I usually cook them for a minute or two after the pasta is done; you want them tender, not falling apart.
7. Drain the pasta and gnocchi, but do NOT rinse. That starchy goodness is essential for the sauce to cling to the pasta. It's like pasta glue, but way tastier.
8. Transfer everything to your large skillet. Add the pesto and toss to coat the pasta and gnocchi evenly. If the sauce seems too thick, gradually add the reserved pasta water, a tablespoon at a time, until you achieve your desired consistency.
9. Taste and adjust seasonings as needed. Sometimes a little more salt, pepper, or lemon juice does the trick!
10. Serve immediately, while the pasta is still nice and hot. Garnish with extra Parmesan cheese, if desired. And maybe a few extra basil leaves for good measure! Enjoy!