Arugula Pesto with Herbed Ricotta Gnocchi

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 cloves garlic, peeled and pressed
• 1/4 cup pine toasted nuts
• 1 1/2 cups arugula leaves, well rinsed and towel-dried
• 1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• Salt and freshly ground pepper, to taste
• 1 cup semolina flour
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh chervil
• 1 tablespoon finely chopped fresh fennel leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon freshly ground pepper
• 1 pound whole-milk ricotta cheese, drained
• Olive oil, for tossing gnocchi
• 12 lemon gem marigolds

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →