Pesto, made in a food processor and in a mortar and pestle, on gnocchi

Food processor batch: put the garlic, pine nuts, grated parmesan, basil and salt in a mini chopper and chop until fine and starting to form a paste.

Add about half the olive oil and process, then the rest; in a full-size processor, drizzle it in slowly for a slightly more stable emulsion.

Mortar batch: pound the garlic and pine nuts with about half the salt into a paste, smashing first, then a mix of smashes, circles and scrapes.

Add the basil leaves and work them into a paste, as smooth as desired.

Add the rest of the salt and the cheese to help crush, then work in the olive oil in a circular motion until it emulsifies; about 5 to 10 minutes by hand.

Cook gnocchi; toss with a couple of spoons of pesto and a little pasta water off the heat so it emulsifies and turns creamy and pale green. Do not cook the pesto further.