Pesto Gnocchi

• Vegan

• Produce

  • 3 cups Arugula, fresh
  • 2 cups Asparagus
  • 1 Large handful Basil, fresh
  • 1 Garlic clove

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 16-ounce package Gnocchi

• Baking & Spices

  • 1 Pinch Red pepper
  • 2 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 4 tbsp Pine nut, toasted

Found on orchardstreetkitchen.com

Description

Ingredients

• 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)

Directions

• While the water for the gnocchi is coming to a boil, prepare the pesto. Toast the garlic clove (with its skin still on) in a skillet for about five minutes, flipping it occasionally so it is lightly browned evenly. Remove from the skillet and peel before adding to a food processor along with all of the other pesto ingredients. Process until smooth and add a generous pinch of salt and black pepper.
• Prepare the gnocchi according to the package directions. When there is one minute left in the boiling time, add the asparagus to the pot with the gnocchi to blanch it.
• After straining the gnocchi and asparagus, add it back to the pot and mix in the pesto. If you want your arugula to be slightly wilted, add it at this time to the pot. If you would like it to remain crisp, simply wait a few more minutes for the gnocchi to cool a little. Mix everything well and season with additional salt, pepper, a few more pine nuts and some crushed red pepper for a bit of spice.