Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

1. 1

   In the bowl of a food processor, combine arugula, basil, pine nuts, Parmesan, and garlic.

2. 2

   With the motor running, add 1 cup olive oil in a slow stream until emulsified.

3. 3

   Season with salt and pepper, to taste.

4. 4

   In a large pot of boiling salted water, add gnocchi.

5. 5

   Cook until they rise to the surface (just a few minutes for fresh pasta.)

6. 6

   Drain well, reserving 1/4 cup of the pasta water.

7. 7

   In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water.

8. 8

   Pesto should become a sauce-like consistency.

9. 9

   Add gnocchi and toss to combine.

10. 10

    Serve, garnished with extra cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.