Ofrenda

Gnocchi with Creamy Arugula Pesto

Posted in recipe by gwen on January 24, 2010

This was SOOOOOO good and ridiculously easy, it literally took me about 10 minutes.

Dinner: Gnocchi with Creamy Arugula Pesto

Gnocchi with Creamy Arugula Pesto
Adapted from America’s Test Kitchen’s 30-Minute Suppers Spring 2009

2 c. lightly packed baby arugula
5 T olive oil
1/4 c. pine nuts, toasted
[I was out and used cashews instead, still delicious!]
2 garlic cloves, peeled
1/2 c. grated Parmesan
salt and pepper
2 lb. vacuum-packed gnocchi
1/2 c. heavy cream
1 T lemon juice

Process arugula, oil, 2 T nuts and garlic in food processor until smooth. Heat pan, add a bit of oil, and sauté gnocchi until bottoms are slightly brown [or you can boil it. I like the crispy bottom way]. Add cream and bring to simmer over medium-high heat until cream is slightly thickened. Off heat, stir in pesto, parmesan, lemon juice, and salt and pepper to taste.

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2 Responses

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  1. alexandria said, on January 26, 2010 at 1:56 pm

    10 minutes…you are speaking my language of simplicity! Looks soooo good! I’m making this.

  2. gwen said, on January 27, 2010 at 4:16 pm

    Thank you, it’s definitely going into regular rotation here. Let me know how it worked out if you get a chance.


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