Gnocchi with Truffle Arugula Pesto and Spring Vegetables

  • When I decided to join the Gluten Free for 30 day challenge with my gym, I didn’t do a great job at looking at my calendar ahead. With Saint Patrick’s Day (Goodbye Beer ….), a weekend excursion to Washington D.C. and my first big dinner party at our house planned, I had my work cut out for me. But, I survived the month and managed to stay on track.

The biggest accomplishment might have been creating a four course meal for my big dinner party that was entirely gluten free. I wanted to make the dinner “diet friendly” without making this detectable to the hungry men and women who didn’t share my eating constraints! Today’s recipe was a product of test kitchen tryouts and the desire to incorporate some seasonal flavors into the meal.

I’ve made Ricotta Gnocchi in the past and they are shockingly easy. But, I was uncertain how making true potato gnocchi would fare. Especially, with using gluten free flour, which I have heard doesn’t quite have the dough forming qualities that regular flour does. Rather than start from scratch, I leaned on the Gluten Free Baking blog’s recipe (http://www.glutenfreebaking.com/how-to-make-gluten-free-gnocchi/). She did a great job doing the math for us on the flour to potato ratio. The only change up I made was that I used All-purpose gluten free flour instead of the white rice flour (it was what I had on hand). They ended up turning out great! One thing I would note for the gnocchi dough is that keeping a warm, damp cloth over the dough you aren’t using yet while you are working on rolling it out is important to keep moisture in it.

As for my gnocchi accompaniments, I love the pairing of pesto and crisp vegetables. The small bit of lemon zest I added in this pesto really shined through. And the peppery arugula combined with the bold cheese flavor and it was  a great coupling. The pesto, pasta, and vegetables all tossed together makes this dish an Italian bowl of Spring comfort.

Recipe Notes:

The pesto and vegetables portion of this recipe are an easy pull-together meal. If you’re looking to skip the homemade pasta part, just sub in some good quality pre-made gnocchi or pasta. It will still end on a delicious note! If you’re in for the challenge, take on the dough. Once you learn the basics, it becomes an easy feat. 

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…all for the love of the dish

Missy

 

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Gnocchi with Truffle Arugula Pesto and Spring Vegetables

Ingredients

  • For the Pesto:
  • ¼ cup pine nuts
  • 2 cloves garlic
  • ½ cup olive oil
  • ¼ cup shredded truffle asiago cheese
  • 4 cups arugula
  • Zest from 1 lemon
  • Salt and pepper
  • For the Gnocchi:
  • 1 recipe portion of Gluten Free Baking's Gnocchi (_Link above_) OR 2 packages of store gnocchi
  • 1 bundle of asparagus
  • 1 cup English peas
  • ¼ cup olive oil
  • 1/2 cup pasta water

Instructions

  1. Preheat oven to 425 degrees. Wash, trim, and cut aspargus into 1 inch pieces. Toss with 2 tbsp oil and bake in the oven for 15 minutes.
  2. Meanwhile, Make pesto. Place arugula, pine nuts, shredded cheese, garlic, and lemon zest in a blender or food processor. Pulse while slowly pouring in the olive oil. Add salt and pepper to taste. The Pesto should look creamy. If it is still a little dry you can add a bit more olive oil and pulse.
  3. Place a large pot of salted water over high on stovetop. Bring to a boil.
  4. Bring a separate small pot of salted water to boil. Add the peas and allow to cook for 2 minutes. Drain and set aside.
  5. Place the peas and asparagus in a large deep skillet pan over medium heat with remaining oil (approx 2 tbsp). Add pesto.
  6. Carefully add the gnocchi to the boiling large pot of water. Cooking until floating on the top and remove with a slotted spoon and add to the skillet. Once all gnocchi are removed, take 1/2 cup of the starchy pasta water and add it to the skillet. Toss all ingredients together.
  7. Serve with Grated Parmesan cheese (optional)
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http://www.behindtheplates.com/gnocchi-with-truffle-arugula-pesto-and-spring-vegetables/

2 Comments

  1. laurie damrose
    April 21, 2017 / 1:32 pm

    This looks good and pretty.

    • Missy Somers
      April 25, 2017 / 9:42 am

      Thank you! It’s very tasty, hope you enjoy.

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