Kale + Arugula Pesto Gnocchi
If you 💚 Green Food, say YAAAAS!
#nofilter needed with my pesto gnocchi. My husband said after eating this ‘I never liked gnocchi till I met you.’ Ahhh now that is when you know something is made with love – and the right stuff. 💚
Gnocchi can be tricky. Because it’s potato-based, the texture can be slimy when it comes out of the boiling water and if you’re a texture person, that can be a big turn-off.
So I pan sauté them for 5 minutes in a little EVOO and let the outside get toasty and keep the inside pillowy soft – which gives it that nice al dente bite, and allows the pesto to coat nicely.
Which leads me to the pesto.
Love of my life wonder sauce
Lusty, nutty, luxurious
Enrobing each little gnocchi like a blanket of love
Ok you get the pic of how much I love pesto.
I am a classic girl with some variations, and this makes enough for 16 oz of gnocchi plus a little extra for whatever you want to dip., and especially to top your avo toast.
Kale + Arugula Pesto
1 cup fresh basil loosely packed
1/2 cup arugula
1/4 bone broth (sub veggie stock for non-meat option)
1/4 cup really good EVOO
3 oz parmigiano cheese
2 Tbsp toasted pine nuts (pan toast them on low heat, no oil, until they get light golden)
2 garlic cloves
Pinch of pink salt and good grind of pepper
Pulse in a food processor or high powered blender (I used my @tribestlife personal blender for this small quantity) until smooth and creamy. Toss with hot gnocchi but please don’t heat the pesto or you’ll lose all the benefits of this raw sauce.
And there ya have it! Who’s going to try it this week?! 🙋🏾♂️🙋🏻🙋🏿♀️🙋🏼♂️🙋🏿🙋🏻♀️