Add the pine nuts to a dry skillet set over medium-low heat and toast them, tossing regularly, until golden brown, around 6 minutes. Transfer to a bowl and set aside to cool.

In a mortar and pestle, combine the garlic and salt and bash to form a paste. Add the pine nuts and parmigiano reggiano and continue bashing to form a paste. Add the basil and bash to form a paste. Add the olive oil and vigorously stir through to emulsify. Taste the pesto for seasoning and adjust with salt as desired. Cover and set aside until ready to use. Leftovers can be refrigerated up to 5 days.

Preheat your oven or Traeger grill to 425F.

Using the tip of a sharp knife, poke small holes all over the potatoes. If using the oven, place the potatoes on a sheet pan lined with parchment paper or a wire rack and transfer it to the oven. If using your Traeger grill, place the potatoes directly on the grill grates. Bake the potatoes until they’re completely fork-tender, around 1 hour. Remove them from the oven or Traeger, place them onto a board and peel off the skins. Pass the flesh of the potatoes through a potato ricer and let them cool to room temperature.

Make well in the middle of the potatoes, add the whole egg plus egg yolk and, using your hands or a bench scraper, gently fold the mixture over onto itself from all sides until evenly incorporated. Slowly add the cassava flour a little bit at a time and continue to fold the mixture together until a ball of dough forms. It should be smooth, soft and hold its shape when pressed with your finger. If the dough is too sticky or wet, add a small amount of cassava flour and repeat. If the dough is too dry, add an egg yolk.

Divide the dough into four equal-sized pieces and roll into individual balls. Roll each ball of dough back and forth into a ¾-inch-thick rope. Cut the rope into individual gnocchi around 1-inch long and lightly dust with a small amount of cassava flour to prevent sticking. If desired, gently roll each gnocchi against the back of a fork to create indentations and set aside.

Fill a stock pot with water and bring to a boil. Add 2 teaspoons kosher salt to the water and carefully add the gnocchi. Cook until the gnocchi float to the surface, around 2 minutes. Cook an additional 1 or 2 minutes or until the gnocchi are cooked through yet still a little firm and springy.

While the water boils, add the marinara to a separate skillet over medium heat and bring to a gentle simmer. Once the gnocchi are cooked, use a slotted spoon to transfer the gnocchi to the sauce along with 1/4 cup of the cooking water. Toss or stir the gnocchi vigorously to emulsify the water and marinara.

To serve, spread a large spoonful of pesto onto a serving plate, spoon the gnocchi on top and garnish with some freshly grated parmigiano reggiano. Serve immediately.