Pesto Gnocchi

Incredibly easy and elegant, this pesto gnocchi is lightened up with crisp asparagus and refreshing arugula to make the perfect healthy meal.

For the Pesto:
Large handful fresh basil (about 1 cup)
3 tablespoons toasted pine nuts
1 garlic clove, skin still on
¼ cup olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper

For the Gnocchi:
1 16-ounce package of gnocchi
About 2 cups of chopped asparagus, stems removed
About 3 cups fresh arugula, washed and dried
Salt and freshly ground black pepper
1 tablespoon toasted pine nuts (optional)
Pinch of crushed red pepper (optional)

View the full recipe at Orchard Street Kitchen →