Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

• 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

1. In the bowl of a food processor, combine arugula, basil, pine nuts, Parmesan, and garlic.
2. With the motor running, add 1 cup olive oil in a slow stream until emulsified.
3. Season with salt and pepper, to taste.
4. In a large pot of boiling salted water, add gnocchi.
5. Cook until they rise to the surface (just a few minutes for fresh pasta.)
6. Drain well, reserving 1/4 cup of the pasta water.
7. In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water.
8. Pesto should become a sauce-like consistency.
9. Add gnocchi and toss to combine.
10. Serve, garnished with extra cheese.

baby arugula, basil, pine nuts, garlic, extravirgin olive oil, salt, fresh gnocchi

Taken from www.foodnetwork.com/recipes/emeril-lagasse/gnocchi-with-spring-herb-pesto-of-baby-arugula-and-basil-recipe.html (may not work)