Peel the russet potatoes and cut them into quarters. Boil them in salted water until fork-tender, about 15-20 minutes.

Once the potatoes are cooked, drain and let them cool slightly. Mash the potatoes until smooth and combine with flour, egg, and salt to form a soft dough.

Dust your work surface with flour and divide the dough into smaller portions. Roll each piece into a long rope, about 1/2 inch thick, and cut into small pieces.

Use a fork to press down on each piece gently to create ridges.

In a food processor, blend the basil, garlic, and pine nuts until finely chopped. Slowly add the olive oil while blending until you reach a smooth consistency.

Bring a large pot of salted water to a boil and carefully add the gnocchi. Cook until they float to the surface, about 2-3 minutes.

Using a slotted spoon, transfer the gnocchi to the skillet with pesto over low heat. Toss gently to coat the gnocchi evenly with the sauce.

Plate the gnocchi and sprinkle with extra Parmesan cheese and pine nuts if desired. Enjoy immediately.