Authentic Homemade Gnocchi Pesto

• 4 medium-sized potatoes
• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 2 tbsp Chilzo's Pesto Sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper, to taste
• Cherry tomatoes, sliced, for garnish (optional)

Instructions:

1. Boil the potatoes until tender, then let them cool slightly.
2. Peel the potatoes while still warm and mash them well. Allow to cool completely.
3. Place the mashed potatoes on a clean, floured surface and add the salt.
4. Gradually add the flour, about 1/2 cup at a time, kneading gently until a soft dough forms. Avoid overworking the dough, as this can make the gnocchi dense.
5. Divide the dough into portions and roll each into a rope about 3/4 inch thick.
6. Cut the ropes into 1-inch pieces. Optionally, press the tines of a fork into each piece for texture.
7. Bring a large pot of salted water to a boil. Add the gnocchi in batches, without overcrowding the pot.
8. Cook until the gnocchi float to the surface, about 2-3 minutes, then remove with a slotted spoon.
9. Heat a tablespoon of olive oil in a pan over medium heat. Add the cooked gnocchi and sauté until golden brown.
10. Add 4 tbsp Chilzo's Pesto Sauce to the pan and stir gently to coat the gnocchi evenly. Cook for another minute or two until heated through.
11. Plate the gnocchi, top generously with grated Parmesan, and garnish with sliced cherry tomatoes if using.