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To make the basil pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 (1 lb.)package potato gnocchi (we used DeLallo)
Parmesan cheese, for serving
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 Miss.Cupcake
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