Ricotta Gnocchi w/ Summer Vegetables and Mint Pesto - Goodtaste with Tanji

Ingredients

• 1 dry ricotta
• 1 large egg
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 1 teaspoon kosher salt
• fresh grated nutmeg
• 1 cup lightly packed fresh mint leaves
• ¼ cup pine nuts, toasted
• 1 garlic clove
• ¼ cup olive oil
• 2 tablespoons freshly grated Parmesan
• 6 baby zucchini, split lengthwise
• 6 patty pan squash, cut into ¼
• 12 heirloom cherry tomatoes
• 2 tablespoons extra virgin olive oil