Roast the pine nuts in a pan without fat and then let them cool.
Wash the wild garlic, pat dry and finely chop. Finely chop 20 g pine nuts. Put the wild garlic, the pine nuts, 10 g Parmesan and the olive oil in a bowl, season with salt and pepper and finely puree with the hand blender. If necessary, season a little more with salt and pepper.
Cook the gnocchi in plenty of boiling salted water according to the instructions on the packet and then drain. Mix the hot gnocchi with the pesto immediately. Sprinkle with the remaining parmesan and the remaining pine nuts and serve.