Preparing the Pesto:

• Wash the Basil: Begin by thoroughly washing the basil leaves. Once washed, pat them dry using a kitchen towel.
• Blend the Ingredients: Place the clean basil leaves in a blender. Add the grated Parmigiano cheese, grated Pecorino cheese, pine nuts, and 7-8 tablespoons of extra virgin olive oil. Blend until smooth.
• Adjust Consistency: If you desire a thinner texture for your pesto, you can add more olive oil and blend again until you reach the desired consistency.

Cooking the Gnocchi:

• Boil Water: Bring a large pot of salted water to boil.
• Cook the Gnocchi: Add the Sardinian gnocchi to the boiling water and cook according to the instructions on the package, ensuring they are cooked al dente.
• Drain: Once the gnocchi is cooked, drain the water.

Combining the Gnocchi and Pesto:

• Dilute the Pesto: If the pesto is too thick, dilute it with a bit of the water you used for cooking the gnocchi until it reaches a sauce-like consistency.
• Toss Gnocchi with Pesto: Place the cooked gnocchi in a large bowl and pour the pesto sauce over it. Toss well to ensure each gnocchi is coated with the pesto.