Gnocchi with Spring Herb Pesto of Baby Arugula and Basil

from Emeril Lagasse

Ingredients

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

Directions

In the bowl of a food processor, combine arugula, basil, pine nuts, Parmesan, and garlic. With the motor running, add 1 cup olive oil in a slow stream until emulsified. Season with salt and pepper, to taste.

In a large pot of boiling salted water, add gnocchi. Cook until they rise to the surface, just a few minutes for fresh pasta. Drain well, reserving 1/4 cup of the pasta water.

In a large pan or bowl, combine pesto with remaining 1/4 cup olive oil and reserved pasta water. Pesto should become a sauce-like consistency. Add gnocchi and toss to combine. Serve, garnished with extra cheese.