Delectable, comforting, and rich in flavor, gnocchi is the quintessential Italian dish that warms the soul.
When paired with the vibrant and nutty goodness of arugula-pistachio pesto, gnocchi becomes a culinary masterpiece that can elevate any dining experience.
This unique pairing highlights the versatility of gnocchi and the innovative take on classic pesto, offering both freshness and depth to the plate.
A Brief History of Gnocchi
Gnocchi’s origins are deeply rooted in Italian cuisine, with variants seen across different regions.
Traditionally made from potatoes, wheat flour, eggs, and cheese, gnocchi has been enjoyed since Roman times.
This pillowy pasta has evolved through centuries, adapting to local tastes and ingredients, resulting in delightful variations such as ricotta gnocchi and pumpkin gnocchi.
The Magic of Arugula-Pistachio Pesto
Pesto is typically made with basil, pine nuts, garlic, parmesan, and olive oil.
Pesto Sauce Made With Fresh Basil
However, replacing the basil with peppery arugula and opting for pistachios instead of pine nuts brings a refreshing twist to this classic sauce.
Arugula offers a lively, somewhat spicy bite, while pistachios add a subtle creaminess and richness.
The combination creates a bold, vibrant blend that resonates beautifully with the delicate flavor of gnocchi.
Why Gnocchi with Arugula-Pistachio Pesto Works
The texture of gnocchi provides a soft canvas ready to absorb the pesto’s lusciousness.
The arugula’s zest pairs delightfully with the gnocchi’s inherent creaminess, while the pistachios lend a nutty character that brings complexity to the dish.
Each bite is a harmonious blend of flavors that exemplifies both tradition and innovation. Just like this One Skillet Pumpkin Alfredo Gnocchi With Bacon & Sun Dried-Tomatoes.
If you are looking to impress guests or simply want to enjoy a sophisticated dinner at home, gnocchi with arugula-pistachio pesto is the perfect choice.
It’s a meal that celebrates the joy of bold flavors and delightful textures, inviting you to savor each bite.
Dive into this Italian-inspired feast and let your tastebuds embark on an unforgettable journey.
Gnocchi With Arugula-Pistachio Pesto: A Delightful Italian Twist
1/3 cup raw or roasted pistachios
1½ ounces pecorino Romano cheese (without rind), roughly chopped
Kosher salt and ground black pepper
5 ounce container baby arugula
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice
1 (16 oz.) package shelf stable gnocchi
Finely grated pecorino Romano cheese, to serve
In a food processor, grind the pistachios, cheese and ¾ teaspoon each salt and pepper until they resemble coarse sand, 10 to 20 seconds.
Add the arugula, oil and lemon juice; process until almost completely smooth, about 20 seconds.
Transfer ¾ cup to a large bowl and set aside.
Cook’s Notes
For the remaining pesto, but in an airtight container, with plastic wrap pressed directly against the surface, it will keep in the refrigerator for about a week or in the freezer for up to a month.
Cook the gnocchi according to package instructions (save 1/2 cup of cooking water).
Place cooked gnocchi in a large bowl. Add the 3/4 cup of arugula-pesto and to coat the gnocchi adding reserved cooking water 1 to 2 tablespoons at a time until the sauce clings.
Taste and season with salt and pepper. Serve sprinkled with additional cheese.
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