Toast the pine nuts in a dry small skillet over medium heat for 2 minutes, stirring constantly, until pale gold. Tip onto a plate and leave to cool for 5 minutes.

Add the basil leaves, cooled pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper to a food processor. Pulse 6 to 8 times until roughly chopped.

With the processor running, pour in the olive oil in a slow, steady stream. Process until the pesto is smooth but still has visible flecks of basil. Taste and adjust salt or nutritional yeast. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tbsp fine sea salt - the water should taste lightly salty.

Add the gnocchi and cook until they float to the surface, about 2 to 3 minutes for vacuum-packed. Do not stir more than once.

Before draining, scoop out 60 ml of the starchy cooking water and reserve it in a small cup.

Drain the gnocchi through a colander. Do not rinse.

Transfer the drained gnocchi to a large bowl or back into the dry pot off the heat. Add the pesto immediately.

Add the reserved cooking water 1 tbsp at a time, tossing gently until the pesto coats every gnocchi and the sauce looks glossy rather than thick. You may not need all the water.

Divide between four warm bowls. Scatter over the extra toasted pine nuts and a few fresh basil leaves. Add a drizzle of olive oil if you like. Serve immediately.