Gnocchi with Fresh Arugula-Walnut Pesto


The boldness of arugula adds a distinct and delicious flavor to this gnocchi with pesto recipe. Food blogger Jenna Weber of Eat, Live, Run shares this recipe in full post at the Fresh Tastes Blog.

Yield: 4 servings



  • 1 package whole wheat or regular gnocchi, about 3 cups (OR make your own!)
  • 4 cups baby arugula, packed
  • ¼ cup chopped walnuts, toasted
  • ¼ cup freshly grated Parmesan cheese, plus additional for serving
  • ¼ cup olive oil
  • 1 garlic clove, minced
  • sea salt and black pepper to taste


  1. In a food processor or high-speed blender, combine the arugula, garlic, walnuts and cheese. Process until smooth.
  2. With the motor running, slowly drizzle in the olive oil and continue processing until you have a smooth, bright green pesto. Season with salt and pepper to taste.
  3. Cook the gnocchi in boiling salted water until they float (this will only take about four minutes---watch them!). Drain and then place back into the pot. Add ½ cup of the pesto and toss to coat.
  4. Serve bowls of gnocchi with additional parmesan cheese on top.
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