Toast the pine nuts and ground them in a mortar together with the basil leaves, a pinch of salt, ground pepper, garlic and extra virgin olive oil. Clean the anchovies, season them with oil, salt, pepper and lemon juice.

Pour in the pan half a glass of water for each pack of gnocchi used and as soon as the water is hot, proceed with the addition of the gnocchi. Cook them for about 2/3 minutes. Season with pesto, a sprinkling of pecorino cheese, anchovies and a drizzle of oil.