Wash the zucchini. Cut them lengthwise in quarters. Cut into relatively thin slices to help them cook quicker (see pictures in post above).
Peel the garlic and cut into quarters.
Heat a large pan or skillet with olive oil. When hot, sauté the garlic for 1-2 minutes.
Add the zucchini and sauté over medium-high heat until golden. Then, reduce to medium heat and cook until soft (about 10 minutes).
Bring water to a boil for the gnocchi.
Add the cooked zucchini and garlic, basil, lemon juice and a generous pinch of salt to the bowl of a blender. If possible, unscrew part of the lid to let the steam escape while blending (see notes). Otherwise use a stick blender. Blend until creamy.
Cook the gnocchi until they float to the surface (about 2 minutes) or according to the instructions on the package.
Toss the gnocchi in the zucchini pesto and top with pine nuts and fresh basil.