Make this dish from scratch or use pre-made gnocchi and your favorite jar of pesto to save tons of time. DeLallo gnocchi are excellent.

Make the pesto. Pluck and wash 4 cups of basil leaves, dry well. Then toast 2 oz of pine nuts. Add toasted pine nuts, the juice of 1/2 lemon, and 2 garlic cloves to a food processor and pulse lightly. In batches, add the basil leaves and olive oil (1 cup total). Pulse to desired consistency then add 1 block of freshly grated parmesan cheese. Pulse a couple more times to blend then season to taste with salt and fresh cracked black pepper.

Make the gnocchi. Boil 1 lb of Yukon gold potatoes for about 25 minutes in heavily salted water. The potatoes are done when they are fork tender through to the middle. Drain and allow to cool before peeling off the skins.

Mash the skinned potatoes in a large bowl (or use a potato ricer if you have one) and fold in 1 egg yolk, a large pinch of salt, and 85g of flour. Form the dough into a ball and cover for 10 minutes. Cut the dough ball into 4 equal parts then roll into ropes and cut the gnocchi to size. Roll each piece out on a gnocchi board.

Make the pesto cream sauce. Over medium heat warm up the pesto with 1/4 cup of chicken broth and 1 cup of heavy cream. Bring to a light simmer to thicken the sauce and toss in sun dried tomatoes. Meanwhile, bring a pot of water to a boil and drop the gnocchi into the boiling water. The gnocchi will float to the surface when they are done. Use a slotted spoon to transfer the gnocchi directly to the sauce, coat well.

Serve immediately with freshly grated parmesan cheese and fresh cracked black pepper.