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Arugula Pesto Gnocchi

Arugula Pesto Gnocchi with Asparagus and Parmesan

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Recipe Details


It’s so easy being green with this vibrant pesto gnocchi, an ode to the colors and flavors of spring. We add arugula to the classic blend of basil, Parmesan, toasted pine nuts, and lemon for pepperiness, then toss with pillowy gnocchi and tender sautéed asparagus. It’s a delicious reminder that warmer days and beautiful blooms are right around the corner.


  • Vegetarian
  • Stovetop Only
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 1060
  • Protein 24g
  • Total Carb 121g
  • Total Fat 56g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    4 ounces
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • basil
    1/8 ounce
  • lemon
  • pine nuts
    2 tablespoons
    pine nuts
  • baby arugula
    3 ounces
    baby arugula
  • garlic
    1 clove
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • gnocchi
    1 pound

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large pan
  • blender or food processor (optional)


Cooking Steps

  1.  Prepare ingredients

    Prepare ingredients

    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.

  2. Toast pine nuts and sauté asparagus

    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.

  3. Make arugula pesto

    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.

  4. Cook gnocchi

    Cook gnocchi

    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.

  5. Finish arugula pesto gnocchi

    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.

  6. Plate arugula pesto 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!

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