Food Network: Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

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Gnocchi with Spring Herb Pesto of Baby Arugula and Basil
Recipe courtesy Emeril Lagasse, 2006

Ingredients
4 cups baby arugula
4 cups basil leaves
1 cup pine nuts, toasted
1/2 cup grated Parmesan, plus more for garnish
1 tablespoon chopped garlic
1 cup extra-virgin olive oil, plus 1/4 cup
Salt and pepper
1 pound fresh gnocchi

Instructions

In the bowl of a food processor, combine arugula,
basil, pine nuts, Parmesan, and garlic. With the motor running, add 1 cup olive
oil in a slow stream until emulsified. Season with salt and pepper, to taste.

In a large pot of boiling salted water, add gnocchi. Cook until they rise to the
surface, just a few minutes for fresh pasta. Drain well, reserving 1/4 cup of the
pasta water.

In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and
reserved pasta water. Pesto should become a sauce-like consistency. Add gnocchi
and toss to combine. Serve, garnished with extra cheese.