Real Recipes From Real Home Cooks ®

gnocchi with arugula & walnut pesto

a recipe by
Lucca Rossi
Boston, MA

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

serves 4
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For gnocchi with arugula & walnut pesto

  • 1 lb
  • 4 c
    baby arugula, packed
  • 1/4 c
    chopped walnuts, toasted
  • 1/4 c
    fresh grated parmesean cheese, plus additional for serving
  • 1/4 c
    olive oil, extra virgin
  • 2 clove
    minced garlic
  • salt and pepper to taste

How To Make gnocchi with arugula & walnut pesto

  • 1
    In a food processor or high-speed blender, combine the arugula, garlic, walnuts and cheese. Process until smooth.
  • 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.
  • 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.
  • 4
    Serve bowls of gnocchi with additional parmesan cheese on top.
  • 5
    Great with a side salad & garlic bread!

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