Arugula Pesto Gnocchi with Asparagus and Parmesan
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Ingredients & Equipment
What we send
- 4 ouncesasparagus
- 1/4 pintgrape tomatoes
- 1/8 ouncebasil
- 2 tablespoonspine nuts
- 3 ouncesbaby arugula
- 1 clovegarlic
- 1 ouncegrated Parmesan cheese
- 1 poundgnocchi
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large pan
- blender or food processor (optional)
- Tree Nuts
Bring a large pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise on a diagonal into 1-inch pieces. Halve grape tomatoes. Pick basil leaves, discarding stems. If you have a zester and want to infuse your gnocchi with even more lemon flavor, zest up to whole lemon, then halve.
Toast pine nuts and sauté asparagus
Place pine nuts in a large pan over medium-high heat. Toast, stirring frequently, until golden and fragrant, 2-4 minutes. Transfer pine nuts to a small bowl and set aside. Add 1 tablespoon olive oil to pan, still over medium-high heat. When oil is shimmering, add asparagus, ¼ teaspoon salt, and pepper as desired. Sauté, stirring, until tender, about 3 minutes. Remove pan from heat.
Make arugula pesto
Pat arugula dry with paper towel. In a blender or food processor, combine whole garlic clove, basil, arugula, lemon zest (if using), 1 squeeze lemon juice, half of Parmesan, half of pine nuts, ⅓ cup olive oil, ¼ teaspoon salt, and pepper as desired. Blend until smooth.
Over a clean, dry surface, use your hands to gently separate gnocchi. Season pot of boiling water generously with salt. Add gnocchi and cook until tender and floating to the surface, 2-3 minutes. Reserve ¼ cup gnocchi cooking water (a glass measuring cup is a great tool for this), then drain and return to pot, off heat.
Finish arugula pesto gnocchi
To pot with gnocchi, still off heat, add arugula pesto, grape tomatoes, and half of asparagus and toss to coat. Adding 1 tablespoon at a time, stir in reserved gnocchi cooking water until sauce is silky and clings to gnocchi.
Plate arugula pesto gnocchi
Cut remaining lemon into wedges for serving. Divide arugula pesto gnocchi between serving bowls and top with remaining asparagus. Garnish with remaining pine nuts and remaining Parmesan. Serve with lemon wedges for squeezing over. Dig in!