Potato Gnocchi with Pesto

INGREDIENTS

• 1 or 2 garlic cloves
• 1/4 cup pine nuts
• 2 cups packed fresh basil leaves
• 1/2 cup extra-virgin olive oil, plus more, as needed
• 1/2 cup grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper, to taste
• 1 2/3 lb. baking potatoes
• Kosher salt, to taste, plus 2 tsp.
• 2 eggs, beaten
• About 1 1/3 cups all-purpose flour, or as needed
• Grated Parmigiano-Reggiano cheese for serving