Boil whole, unpeeled potatoes until tender (about 40 minutes). They're done when a knife slides in easily. Avoid cutting potatoes before boiling - they'll become waterlogged.

While still hot, peel and rice/mash the potatoes. Let cool for 5 minutes - warm potatoes make better dough. Add flour, egg, and salt. Mix gently until just combined - overmixing makes tough gnocchi.

Divide dough into 6 portions. Roll each into 1-inch thick ropes. Cut into 1-inch pieces. Optional: Roll each piece on a fork for ridges.

Toast pine nuts in a dry pan until golden. Boil gnocchi until they float (2-3 minutes). Toss with pesto and top with pine nuts and Parmesan.