Whole gnocchi with tomato and genovese pesto sauce

Knead the gnocchi pasta with boiled potatoes, flour and egg until you get a very soft dough. Make small bigoli with the dough and cut it into small chunks opttening gnocchi. Sautée in extra virgin olive oil the courgettes cut into small pieces. Add the fresh tomatoes and cook until ready, then turn it off and add some spoons of pesto. Cook the gnocchi and sautée them in the pan where you prepared the sauce; add grated cheese. Place the gnocchi in a baking pan and bake them in the oven at 170°C for about 20 minutes.