Gnocchetti with arugula pesto, a summer first course, quick but above all delicious and fragrant. It can be prepared in advance, making it suitable for a buffet party with friends.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Gnocchetti with arugula pesto
- 1.1 lbs potato gnocchetti (Or potato dumplings)
- 4.2 oz arugula
- 2.8 oz grated Grana Padano
- 2.8 oz peeled almonds
- 3.5 oz cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
- 1.1 oz black olives
Steps
To prepare these delicious gnocchetti with arugula pesto, first wash the arugula well, dry it, then place it in a mixer with the almonds, parmesan, a bit of salt, and extra virgin olive oil.
Start the mixer and begin to blend, gradually adding more oil as needed to achieve a soft pesto.
Transfer the obtained pesto into a salad bowl. Add the chopped cherry tomatoes, black olives, and mix.
In the meantime, put a pot on the stove and as soon as it boils, add salt and plunge in the gnocchetti or dumplings.
As soon as they float to the surface, scoop them out with a skimmer and transfer them directly into the bowl with the dressing.
Mix gently until they are perfectly coated with the arugula pesto. If needed, add a bit of the gnocchi cooking water.
Let them cool and keep them in the fridge until ready to serve.
