Gnocchi with Spring Herb Pesto of Baby Arugula and Basil (Emeril Lagasse) Recipe
Posted by
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1020.49 Kcal (4273 kJ) | ||
| Calories from fat | 898.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.79g | 154% | |
|---|---|---|---|
| Cholesterol | 90.36mg | 30% | |
| Sodium | 476.34mg | 20% | |
| Potassium | 454.63mg | 10% | |
| Total Carbs | 17.3g | 6% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 21.12g | 42% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 437.7mg | 44% | |
| Amount Per 100 g | |||
| Calories | 385.27 Kcal (1613 kJ) | ||
| Calories from fat | 339.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.67g | 154% | |
|---|---|---|---|
| Cholesterol | 34.11mg | 30% | |
| Sodium | 179.83mg | 20% | |
| Potassium | 171.64mg | 10% | |
| Total Carbs | 6.53g | 6% | |
| Sugars | 0.72g | 8% | |
| Dietary Fiber | 0.86g | 9% | |
| Protein | 7.98g | 42% | |
| Vitamin C | 3.1mg | 14% | |
| Iron | 1.2mg | 17% | |
| Calcium | 165.3mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
