Start by washing the potatoes.

Either boil the potatoes or poke holes in them and microwave them for eight minutes, or until they become soft.

Let them cool completely and remove the skin from them.

Mash them in a large bowl or use a potato ricer.

Sprinkle the 1 ½ cups of the flour, add the egg and 1 teaspoon of salt and continue to mash.

Use your hands to form a smooth ball.

Sprinkle the remaining flour onto a counter or cutting board and knead the pasta dough for five to six minutes adding flour when it gets a little sticky.

Once the dough has become elastic, cut it into 24 equal parts.

Roll the dough into long strips and cut them into ½ inch pieces. (Optional: roll the pieces over the prongs of a fork to get the classic gnocchi look.)

Boil a large pot of water over high heat and add 1 tablespoon of salt to the water.

Add 10 to 12 pieces of gnocchi to the water and let them boil until they float to the top.

Remove and set on a plate.

Place the basil and pine nuts in the food processor and pulse a few times.

Add the garlic and pulse a few more times.

Slowly add olive oil in a constant stream while the processor is going.

You should get a smooth, creamy consistency.

Scrape downsides of the processor and add grated cheese pulsing until well blended.

Add salt and pepper and give a final pulse or two to mix in.