What to prepare for lunch today? Maybe you don’t have much time available, or you don’t feel like spending hours in the kitchen. It happens! It happens quite often. So, the recipe for these gnocchetti with arugula and hazelnut pesto can be very useful because it is simple and doesn’t require a big investment of time and energy. But the most important thing is that it’s a delicious and fragrant first course. Let’s read together what we need to make it.
Other gnocchetti recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Gnocchetti with Arugula Pesto
- 1.1 lbs potato gnocchetti
- 2 cups arugula
- 1/3 cup toasted hazelnuts
- 1/2 cup grated Grana Padano (or Parmesan)
- extra virgin olive oil
- salt
Tools
- 1 Mixer (I use Thermomix)
- 1 Pot
- 1 Pan
- 1 Slotted spoon
Preparation of Gnocchetti with Arugula Pesto
Wash the arugula well, dry it, then put it in a mixer with hazelnuts, cheese in pieces, a pinch of salt, and a few tablespoons of oil.
Start blending, gradually adding more oil as needed to achieve a smooth pesto. The amount of oil is to taste: I didn’t add much because I preferred to prepare a lighter pesto that I then diluted with a bit of the gnocchetti cooking water.
Transfer the pesto obtained in a large pan along with a few tablespoons of the gnocchetti cooking water and heat it gently.
Meanwhile, cook the potato gnocchetti in plenty of salted boiling water; drain them with a slotted spoon as soon as they float to the surface and transfer them directly to the pan with the sauce. Mix gently until they are perfectly coated with the arugula pesto.
Divide the gnocchetti with arugula pesto onto individual plates and serve immediately, piping hot. Enjoy! Paola
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