gnocchi with arugula & walnut pesto

Name: Gnocchi with Arugula & Walnut Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound(s) gocchi; 4 cup(s) baby arugula, packed; 1/4 cup(s) chopped walnuts, toasted; 1/4 cup(s) fresh grated parmesean cheese, plus additional for serving; 1/4 cup(s) olive oil, extra virgin; 2 clove(s) minced garlic; - salt and pepper to taste

10 Pinches 1 Photo

Lucca Rossi

Boston, MA

Updated on Dec 3, 2013

A different spin on the basil pesto, hope you enjoy! Mangia

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound gocchi
4 cups baby arugula, packed
1/4 cup chopped walnuts, toasted
1/4 cup fresh grated parmesean cheese, plus additional for serving
1/4 cup olive oil, extra virgin
2 cloves minced garlic
- salt and pepper to taste

How To Make gnocchi with arugula & walnut pesto

Step 1

In a food processor or high-speed blender, combine the arugula, garlic, walnuts and cheese. Process until smooth.

Step 2

Slowly drizzle in the olive oil and continue processing until you have a smooth, bright green pesto. Season with salt and pepper to taste.
Step 3

Cook the gnocchi in boiling salted water until they float. Drain and then place back into the pot. Add ½ cup of the pesto and toss to coat.
Step 4

Serve bowls of gnocchi with additional parmesan cheese on top.
Step 5

Great with a side salad & garlic bread!
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