Gnocchi with Spring Herb Pesto of Baby Arugula and Basil (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
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