Pesto Genovese with Gnocchi

1. To make the pesto: Combine basil, toasted pine nuts, garlic, parmesan, Pecorino Romano, olive oil, salt, and pepper in a food processor. 2. Pulse until a smooth, thick sauce forms. Add more olive oil if needed to reach desired consistency. 3. Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions, typically 2-3 minutes, until they float to the surface. 4. Drain the cooked gnocchi, reserving a splash of the pasta water. 5. Transfer gnocchi to a large bowl. Add the pesto and a tablespoon or two of reserved pasta water (if needed) to create a saucier consistency. Toss to coat. 6. Serve immediately, perhaps with a sprinkle of extra Parmesan.