Gnocchi!

Sorry to disappoint, this is not a recipe for Gnocchi, but rest assured I am working on one. I did want to call out the wonderful gluten-free gnocchi available at the Boulder Farmer's market. There is a stand right across from Wisdom's poultry that has fabulous gnocchi and gluten-free breads. They have regular stuff, too, so be sure to specify. Really nice with pesto, which I made as follows:

1/2 c really nice olive oil
1 handful pine nuts (I didn't think to roast them until after the fact)
1 big (4 oz?) clamshell of organic basil
1 giant garlic clove

small shake of salt

place basil, garlic, salt and pine nuts, add about a third of the olive oil in a food processor. Pulse it a few times, about a tird of the remaining olive oil, and pulse a few more times until the basil and garlic are fairly chopped. Add the remaining oilve oil in a little at a time and pulse the processor -- this helps it emulsify.

Refrigerate any leftovers, very perishable.