Yellow Gnocchi With Pesto

Preparation:

Preparation: Prepare the pesto: wash the basil leaves and dry them delicately with a cloth; put the peeled garlic, the pine nuts, the walnut kernels in the blender and blend them well; add the basil, a pinch of salt and blend them until the mixture is well blended; pour it into a bowl, add the grated cheese and, slowly, the extra-virgin olive oil, stirring constantly. Prepare the gnocchi: bring 1 liter and a quarter of water to the boil; salt it and sprinkle the flour on it, stirring constantly with a wooden spatula or spoon; continue cooking for about 45 minutes. Remove the container from the heat, add the butter divided into small pieces, the grated Parmesan cheese and mix, mixing the ingredients well. Form the dumplings with the help of two spoons moistened, from time to time, in the boiling water so that the mixture does not stick. Butter a baking dish, spread a spoonful of pesto on it, distribute the gnocchi in a single layer and brush them with a little melted butter; when serving, brown them lightly in a preheated oven at 180 degrees and a minute before removing them from the oven, sprinkle with the remaining pesto.