Gluten-Free Italian Gnocchi with Pesto

In a large mixing bowl, combine the cooked and mashed potatoes with the gluten-free flour and salt.
Make a well in the center of the mixture and add the egg. Mix until a dough forms. If the dough is too sticky, add more flour as needed.
On a floured surface, roll the dough into long ropes and cut them into 1-inch pieces.
Use a fork to press on each piece to create a slight indentation.
In a pot of boiling salted water, cook the gnocchi in batches. They are done when they float to the top, about 2-3 minutes.
Meanwhile, make the pesto by combining basil, pine nuts, garlic, and parmesan cheese (if using) in a blender or food processor. Slowly drizzle in the olive oil while blending until smooth.
Toss the cooked gnocchi with the pesto. Season with salt and pepper to taste.
Serve immediately, garnished with additional basil or Parmesan cheese if desired.