Wash the basil and dry carefully. Use a pestle and mortar the traditional way, or a food processor with a plastic or ceramic blade to prevent the basil turning bitter. Place the basil leaves in the bottom of the bowl, then add the two cheeses, pine nuts, garlic and a pinch of salt; turn the machine on; process in short bursts. Add a drizzle of oil, stopping when the consistency of the pesto is creamy but not smooth. Cook the Nonna Rina gnocchi; when ready, drain and combine with the pesto, having removed from the heat. Add raw olive oil and more cheese to taste.