Gnocchi with spring herb pesto

Pesto Italian cuisine

Extreme Green Dinner: part 2. Quick tip: buy pre-packaged or frozen gnocchi. You'll save a TON of time, as gnocchi are really hard to make and even harder to make well. We get ours at Trader Joe's. Mmmm! Gnocchi with Spring Herb Pesto 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. Ingredients 4 cups baby arugula 4 cups basil leaves 1 cup pine nuts, toasted 1/2 cup grated Parmesan, plus more for garnish 1 tablespoon chopped garlic 1 cup extra-virgin olive oil, plus 1/4 cup Salt and pepper 1 pound fresh gnocchi 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