Recipe from Emeril. We didn’t put arugula in the pesto, I’m not a big fan of it. But, it might have actually been pretty good! This recipe makes ALOT of pesto – I did about half this recipe and no arugula and there was plenty of sauce. Unless of course, you like a lot of sauce… then go for it! Makes 4-6 servings. Directions In the bowl of a food processor, combine arugula, basil, pine nuts, Parmesan, and garlic. With the motor running, add 1 cup olive oil in a slow stream until emulsified. Season with salt and pepper, to taste. In a large pot of boiling salted water, add gnocchi. Cook until they rise to the surface, just a few minutes for fresh pasta. Drain well, reserving 1/4 cup of the pasta water. In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water. Pesto should become a sauce-like consistency. Add gnocchi and toss to combine. Serve, garnished with extra cheese.
