Pan-Fried Mascarpone Gnocchi With Basil Pesto

• 1 ounce Parmesan cheese
• 1 clove garlic, roasted
• 2 1-ounce packets fresh basil
• 1/4 cup extra-virgin olive oil
• 2 ounces toasted pine nuts
• Salt and freshly ground black pepper
• 4 ounces Parmesan cheese
• small handful of fresh thyme sprigs, or 1 tablespoon of dried oregano
• 12 ounces mascarpone
• 2 cups all-purpose flour, plus extra for dusting
• 2 medium eggs
• Salt and freshly ground black pepper
• Olive oil
• 4 tablespoons butter
• 1 bag wild arugula
• 1 ounce toasted pine nuts
• 1 lemon
• Freshly ground black pepper

1. Grate the 1 ounce of Parmesan finely and place it in a blender or food processor.
2. Peel the garlic, tear the leaves from the basil, and add both to the Parmesan along with the 1/4 cup olive oil and 2 ounces of toasted pine nuts.
3. Blitz the ingredients to a paste and set aside.

parmesan cheese, clove garlic, basil, extravirgin olive oil, nuts, salt, parmesan cheese, handful of fresh thyme sprigs, mascarpone, flour, eggs, salt, olive oil, butter, wild arugula, nuts, lemon, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/pan-fried-mascarpone-gnocchi-with-basil-pesto-recipe/ (may not work)