Gnocchi con Pesto di Rucola (Gnocchi with Arugula Pesto)
Ingredients
- GNOCCHI:
- 2 1/2 pounds Washington Russet potatoes
- 4 egg yolks
- 1 1/2 cups all-purpose flour
- Salt and pepper to taste
- PESTO:
- 3 cups packed baby arugula leaves
- 2/3 cup olive oil
- 6 ounces (1 1/2 cups) grated Pecorino cheese
- 2 ounces (1/3 cup) pine nuts, toasted
- 1 1/2 tablespoons grated lemon zest
- 3 cloves garlic, peeled
- Salt and pepper, to taste
- Additional Pecorino cheese for garnish