Gnocchi with Spring Herb Pesto of Baby Arugula and Basil
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.
More Recipes and Ideas:
Large Gnocchi with Chive Flowers: Gnocchi con la Erba Cipollina Fiorisce, Talluto's Spinach Gnocchi, Warm Basil Gnocchi Salad with Carpaccio of Tomatoes, Thanksgiving Appetizers, Christmas Appetizer Recipes, Asian Appetizer Recipes, Cheese Ball Recipes, Easy Appetizer Recipes, Antipasti Recipes