GNOCCHI SUMMER SALAD WITH PESTO MAYONNAISE

Steps:

• Prepare gnocchi as label directs. Drain and set aside. In a medium-size skillet, heat olive oil over medium heat. Add prosciutto and cook 1 1/2 - 2 minutes, stirring constantly. Cook just until the prosciutto begins to crisp. Drain on paper towels and set aside. In the same skillet lightly toast 2 tablespoons of the pine nuts, until slightly browned, about 3 minutes. Set aside with the prosciutto. In a food processor combine the 1/4 cup of fresh basil, garlic clove, Parmesan cheese, and the remaining 2 tablespoons of pine nuts. Blend until smooth. In a medium bowl add the mayonnaise, and fold in the basil puree. Mix gently until combined. To the same bowl add the prosciutto, toasted pine nuts, sun-dried tomatoes, scallions, salt, pepper and cooked gnocchi. Adjust seasonings if necessary. Garnish with remaining basil leaves, and serve immediately.