Directions

1. Combine the gnocchi ingredients except for flour. Fork in 1 cup of flour until doughy, adding more until sticky. Test a ball in boiling salted water to make sure it holds shape. If not, add ¼ cup of flour and re-test.
2. Divide the dough into 4 floured pieces. Roll into ½-inch ropes. Cut into 1-inch pieces. Roll each piece down floured fork tines to create ridges.
3. In a processor, mix the pesto ingredients except for oil. While on, add the oil through the spout. Blend, scraping as needed, until creamy. If necessary, add more oil. Taste and adjust seasonings.
4. Sauté the oil, onion and tomatoes on medium-high heat until the onions are translucent. Add the pesto mixture and reduce heat to low.
5. Boil 30 gnocchi at once. When they float, boil one additional minute. Toss them in the pesto and serve with additional Frigo^® Shredded Parmesan Cheese, walnuts and shoots.