Gnocchi with Pesto

serves 4



16 oz Pasta Gourmet New York Gnocchi (frozen)
4 cups baby arugula
4 cups fresh basil
1 cup olive oil
1 cup pine nuts (toasted)
1/2 cup parmesan (grated)
1-2 garlic cloves (chopped)
Salt and pepper


1. To make pesto: In a food processor add arugula, basil, pine nuts, parmesan, and garlic. While the motor is running, slowly add the olive oil until well emulsified. Season with salt and pepper to taste.
2. Cook gnocchi per package instructions. Drain, reserving about 1/4 cup of pasta water.
3. Stir in tortellini, simmer for a few minutes. Stir in crushed tomatoes and simmer another 3-5 minutes.
4. In a large bowl, add the pesto and combine the pasta water for a saucy consistnency. Add the gnocchi and toss coat. Plate gnocchi and sprinkle with the remaining parmesan.