Ingredients 1 package frozen baby peas 2 small shallots peeled and roughly chopped olive oil…
This was SOOOOOO good and ridiculously easy, it literally took me about 10 minutes.
Gnocchi with Creamy Arugula Pesto
Adapted from America’s Test Kitchen’s 30-Minute Suppers Spring 2009
2 c. lightly packed baby arugula
5 T olive oil
1/4 c. pine nuts, toasted
[I was out and used cashews instead, still delicious!]
2 garlic cloves, peeled
1/2 c. grated Parmesan
salt and pepper
2 lb. vacuum-packed gnocchi
1/2 c. heavy cream
1 T lemon juice
Process arugula, oil, 2 T nuts and garlic in food processor until smooth. Heat pan, add a bit of oil, and sauté gnocchi until bottoms are slightly brown [or you can boil it. I like the crispy bottom way]. Add cream and bring to simmer over medium-high heat until cream is slightly thickened. Off heat, stir in pesto, parmesan, lemon juice, and salt and pepper to taste.
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10 minutes…you are speaking my language of simplicity! Looks soooo good! I’m making this.
Thank you, it’s definitely going into regular rotation here. Let me know how it worked out if you get a chance.