Homemade Potato Gnocchi with Fresh Pesto

Bake 3 pounds of russet potatoes on 400°F (200°C) until a knife inserts easily, around 50 minutes. Peel or scoop out the insides of the potatoes and run them through a potato ricer onto a large work surface. Make a well in the middle and add 2 eggs and a large pinch of salt. Whisk the eggs and add around a cup and a half of flour. Bring the dough together, adding more flour along the way if it's still sticky. Cut the dough into smaller portions and roll each into a long tube. Using a bench scraper or knife, cut into desired size pieces. You can run them down the back of a fork for extra texture or use a gnocchi board, but this step is optional. To cook, add the gnocchi to a pot of heavily salted boiling water. When they float, they are ready. For the pesto, combine basil, toasted pine nuts, garlic, Parmigiano-reggiano, a little salt, and olive oil; adjust measurements to your preference. Sauce the cooked gnocchi with the pesto, add some more Parmigiano-reggiano on top, and enjoy!